INGREDIENTS

yield : 12

• 11/2 cups all-purpose flour
• 1/2 cup white sugar
• 11/2 tsps baking powder
• 1/2 cup butter
• 1 egg
• 1 tsp vanilla extract
• 4 cups blueberries
• 2 cups sour cream
• 1/2 cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract

Directions for the Nova Scotia Blueberry Cream Cake

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

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