I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Paul

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.

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  • In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

  • In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.

  • Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts

379 calories; protein 5.1g 10% DV; carbohydrates 45.1g 15% DV; fat 20.6g 32% DV; cholesterol 104.2mg 35% DV; sodium 172.5mg 7% DV. Full Nutrition
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Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2005
I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make sure to mix the berries and cream-not layer them as I did first time around. Read More
(76)

Most helpful critical review

Rating: 2 stars
05/12/2017
The top took forever to look cooked which made the bottom way too overcooked!!! I used a tephlon/dark coloured spring form pan which other reviewers said ruined the cooking process I totally agree. All my other spring form pans are metal/silver looking and I have never had that problem before. I even used parchment paper on the bottom to try and avoid the problem but that didn't work!!! I think if I had the right pan it would have been good. Read More
(4)
155 Ratings
  • 5 star values: 95
  • 4 star values: 34
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
06/22/2005
I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make sure to mix the berries and cream-not layer them as I did first time around. Read More
(76)
Rating: 5 stars
08/24/2006
being from nova scotia myself, I had to try this recipe. I had the inlaws over for supper and it was a HUGE hit!! I was concerned cooking it because when I took it out of the oven, it was still really "jiggly". so I left it in the spring pan and put it in the fridge for a couple hours. It firmed right up and tasted WONDERFUL. I will be making this agiin, and maybe trying to substitue different fruit!!! Read More
(54)
Rating: 5 stars
07/22/2008
Listing this as a cake recipe is a misnomer. It is in reality more of a tart. I would describe the crust as more cookie like than cake like. I have a recipe with the exact same ingredients and directions but it is called "Sour Cream Fruit Tart" with the possibility of interchanging fresh fruits as the star of the dessert. I have made it with peaches and red raspberries to rave reviews. My only addition has been to change the amount of sugar mixed with the sour cream from 1/2 cup to one cup when making the blueberry version. This is simple to make with incredible eye and taste appeal which makes people think you are an incredibly talented baker. I have read all the comments about this recipe and noticed a few bad comments about this recipe. One: You must use the exact pan size called for. Two: Never use the new non stick or glass bottom spring form pans. Stick with the old cheapo regular spring forms. You will get better results. Three: Never ever use frozen or canned fruit with this recipe. You just don't get the same results. Read More
(42)
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Rating: 5 stars
04/21/2007
This is a fantastic recipe! I followed the advice of many other reviewers and mixed my blueberries directly into the cream mixture before pouring over the crust. I used frozen, rinsed and thawed blueberries and it turned out beautifully. We actually preferred it that night while still warm but it was good chilled the next day too. This is a great alternative to pie when you just don't feel like going to the trouble. Read More
(28)
Rating: 5 stars
08/21/2006
This was VERY yummy!!! And very easy to make!!! I also made/baked this the night before, let it cool, and then put it in the fridge. took it out an hour before serving the next day. The whipped cream on top really makes the cake!!! Also want to note. I cooked it 65 minutes and the whole cake never browned, just the edges. It was perfect! Read More
(23)
Rating: 5 stars
10/20/2006
I have made this recipe many times with great success. I have also mixed raspberries with the blueberries and the result is awesome. This recipe appeared on the side of the boxes at Blueberry Acres in NS for many years. Thank you Paul for posting it because when I moved to Ontario I didn't bring those boxes with me. Read More
(18)
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Rating: 5 stars
08/05/2005
Incredibly Easy and Delicious - was a hit at the party. I would suggest folding the blueberries into the sour cream mixture before pouring on top of crust. Read More
(18)
Rating: 5 stars
08/08/2004
This was great. My family ate the whole thing in one night.Thanks so much for sharing.I used frozen blueberries and it worked great. Read More
(15)
Rating: 5 stars
07/29/2005
Tried this after going blueberry picking. Very good. Crust was great. Almost like a cheesecake. Read More
(15)
Rating: 2 stars
05/12/2017
The top took forever to look cooked which made the bottom way too overcooked!!! I used a tephlon/dark coloured spring form pan which other reviewers said ruined the cooking process I totally agree. All my other spring form pans are metal/silver looking and I have never had that problem before. I even used parchment paper on the bottom to try and avoid the problem but that didn't work!!! I think if I had the right pan it would have been good. Read More
(4)
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