Blueberry Cream Cake

App & Osborne Family Cookbook 2004
Linda App

1 1/2 C all purpose flour
1/2 C sugar
1 1/2 tsp. baking powder
1/2 C butter
1 egg
1 tsp. vanilla
4 C blueberries

2 C sour cream
1/2 C sugar
2 egg yolks
1 tsp. vanilla

1. Preheat oven 375 degrees. Grease a 9″ spring form pan.
2. In a medium bowl, stir together the flour, sugar and baking powder. Mix in butter by pinching it between your fingers or using a pastry blender until the mixture resembles coarse crumbs.
3. Stir in the egg and vanilla. Pat lightly into the bottom of prepared spring form pan. Pour blueberries over the top.
4. In a separate bowl, whisk together the sour cream, sugar, egg yolks and vanilla. Pour over blueberries.
5. Bake for 60-70 minutes or until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of pan and cut into wedges to serve.

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