Blueberry Sour Cream Cake
Ingredients
- ½ cup butter or margarine softened
- ½ cup sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 4 cups blueberries fresh
- 16 ounces sour cream
- 2 egg yolks
- ½ cup sugar
- 1 tsp vanilla extract
- 1 ½ cups whipping cream
- ¼ cup powdered sugar sifted
- blueberries garnish
Instructions
- Cream butter; gradually add 1/2 cup sugar, beating well at medium speed of an electric mixer.
- Add egg, beating well.
- Combine flour and baking powder; add to creamed mixture, and mix just until blended.
- Stir in 1 teaspoon vanilla.
- Pour into a greased 9-inch springform pan. Sprinkle with berries.
- Combine sour cream and next 3 ingredients; pour over blueberries.
- Bake at 350° for 1 hour or until edges are lightly browned. Cool on a wire rack; cover and chill.
- To serve, remove cake from pan, and place on a serving plate.
- Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form.
- Spoon half of whipped cream over top of cake.
- Spoon remaining cream into a decorating bag with metal tip number 2110. Pipe a border around top. Garnish, if desired.
Nutrition
Calories: 630kcalCarbohydrates: 61gProtein: 6gFat: 41gSaturated Fat: 24gCholesterol: 190mgSodium: 176mgPotassium: 302mgFiber: 2gSugar: 37gVitamin A: 1500IUVitamin C: 7.9mgCalcium: 152mgIron: 1.7mg
