Blueberry Sour Cream Cake from Granite Town Farms Ltd.

Crust:
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup butter
1 egg
1 tsp vanilla

Filling:
3 cups wild blueberries
2 cups sour cream
1/2 cup sugar
4 egg yolks
1 tsp vanilla

To make the crust, blend flour and sugar with the baking powder and butter in a mixing bowl. Once blended, add the egg and vanilla and mix until it can be worked with a roller. Roll out the crust and place it in the bottom of a 9-inch springform pan. Add the blueberries. In a separate bowl, mix the sour cream, sugar, egg yolks and vanilla. Pour this mixture over the blueberries. Bake for 60 to 70 minutes at 350 F or until cake is set in the middle. Allow the cake to fully cool before cutting into it.

(Note: To make in a 10-inch springform pan, use 4 cups of blueberries and bake for an extra 12 minutes.)

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