Blueberry Sour Cream Cake
- 1/2 cup butter, softened
- 2/3 cup sugar, divided
- 1 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, washed and dried
- 16 ounces sour cream
- 2 egg yolks
- 1/4 teaspoon ground cardamom
Preheat oven to 350°F. Grease 9-inch springform pan. Beat together butter and 1/3 cup sugar in large bowl until light and fluffy. Blend in one egg and 1 teaspoon vanilla. In a seperate bowl, combine flour, baking powder and salt and add to butter mixture, mixing until well blended. Spread onto bottom of prepared pan; cover with blueberries. Combine remaining 1/3 cup sugar, remaining 1 teaspoon vanilla, sour cream, egg yolks and cardamom; pour over blueberries.
Bake 50 to 55 minutes or until set, being careful not to overbake. Allow to cool 10 minutes before loosening rim of pan. Allow cake to cool completely before slicing and serving.