Blueberry Sour Cream Cake
Create Cooking Challenge 2016 winner Jaime Isobe shares an all-time family favorite: his mom's blueberry sour cream cake.
Recipe Ingredients
- - 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
Recipe Instructions
Instructions for the filling
- In a large mixing bowl, combine the sour cream, egg yolks, sugar, and vanilla extract. Fold in the blueberries.
- 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.
- 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.
Instructions for the crust
- Add the flour, sugar, and baking powder to a food processor with the blade attachment. Pulse to thoroughly combine.
- Add in the cold, cubed butter and pulse to incorporate until the mixture has flakes about the size of cooked rice.
- 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.
- 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.