- 1 1/2 cups [210 g] flour
- 1/2 cup [100 g] sugar
- 1/2 cup [115 g] butter, at room temperature
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1 egg
- 1 teaspoon [5 mL] vanilla
- 4 cups / 1 quart [1 L] fresh or unthawed frozen blueberries
- 2 cups [500 mL] sour cream
- 2 egg yolks
- 1/2 cup [100 g] sugar
- 1 teaspoon [5 mL] vanilla
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- Preheat oven to 350°F [180°C].
- Generously butter a 9 or 10-inch [23 or 25-cm] springform pan.
- Combine flour, 1/2 cup [100 g] sugar, butter, baking powder, egg and 1 teaspoon [5 mL] vanilla; mix thoroughly.
- Pour into the prepared pan and sprinkle with blueberries.
- Combine sour cream, egg yolks and remaining sugar and vanilla; blend well.
- Pour over blueberries.
- Bake for 1 hour or until edges of custard are lightly browned.
- Cool completely before serving.
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