Blueberry Sour Cream Cake

from Jaime Isobe

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Jaime Isobe's Blueberry Sour Cream Cake
Create Cooking Challenge 2016 winner Jaime Isobe shares an all-time family favorite: his mom's blueberry sour cream cake.

*Preheat the oven to 350F*

Ingredients for the crust
1 ½ cups all purpose flour
½ cup sugar
1 ½ tsps baking powder
1 stick unsalted butter, cubed & placed in the freezer for 10 minutes
1 large egg
1 ½ tsps vanilla extract

Ingredients for the filling
2 cups full fat sour cream
3 egg yolks
½ cup of sugar
1 ½ tsps vanilla extract
1 pint fresh blueberries

Instructions for the crust
1. Add the flour, sugar, and baking powder to a food processor with the blade attachment. Pulse to thoroughly combine.
  2. Add in the cold, cubed butter and pulse to incorporate until the mixture has flakes about the size of cooked rice.
3. Add in the egg and vanilla extract. Pulse on and off until the mixture comes together into a single ball of dough. Remove the dough and form it into a ball.
  4. Place the dough into a 9 inch spring form pan. Using your fingers, press the dough along the bottom and 2/3 the way up the side walls into an even thickness. Place the pan into the refrigerator.

Instructions for the filling
1. In a large mixing bowl, combine the sour cream, egg yolks, sugar, and vanilla extract. Fold in the blueberries.
2. Pour the mixture into the pan and place into the center of a 350F for an hour or until the center has slightly set and the top is a golden brown. Due to the nature of the filling, the center may not fully set.
3. Remove the cake from the oven and let cool to room temperature. Refrigerate for a minimum of 3 hours to fully set the filling. Serve with a garnish of lemon zest.