Blueberry Cream Cake
With the wild blueberries of her childhood still fresh in her mind, Grandma carefully inspected the cartons of supermarket berries when purchasing them for her cakes and muffins. She looked for blueberries that were plump, firm and uniform in size with a silver-frosted indigo blue color. If she detected any moldy or shriveled berries, she rejected that carton.
- 8 tablespoons (1 stick) butter, softened
- 2/3 cup granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 cups fresh blueberries
- 2 cups sour cream
- 2 egg yolks
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon grated lemon zest
1.Preheat oven to 350°F. Grease a 9-inch springform pan.
2.Beat together butter and 1/3 cup sugar in a large bowl until light and fluffy. Blend in egg and 1 teaspoon vanilla.
3.Combine flour, baking powder and salt in a medium bowl. Add to butter mixture, mixing just until well blended. Spread onto bottom of prepared pan; cover with blueberries.
4.Mix remaining 1/3 cup sugar, the remaining 1 teaspoon vanilla, sour cream, egg yolks, cardamom and lemon zest; gently pour over blueberries.
5.Bake until cake is set, about 50 to 55 minutes. Do not overbake. Cool in pan on a wire rack for 10 minutes. Loosen cake from rim of pan. Cool cake completely before removing rim of pan. Garnish with mint leaves and lemon zest spiral, if desired.