Blueberry Sourcream Cake

This recipe freezes well and can be kept for a good week in the fridge (that is if you can keep yourself from eating it all).


- 1 cup flour (Base)
- ½ cup sugar (Base)
- 100 g butter (Base)
- 1 ½ tsp baking powder (Base)
- 1 tsp vanilla essence (Base)
- 1 egg (Base)
- Approximately 3 cups Blueberries fresh or frozen (Filling)
- 2 cups of sour cream (Topping)
- 2 eggs (Topping)
- ½ cup sugar (Topping)
- 1 tsp vanilla essence (Topping)


Cream butter and sugar and mix in eggs and vanilla essence. Add Flour and baking powder and mix well. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base.

Sprinkle a layer of blueberries evenly over the mixture.

Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 170-180ºC for 50 min to 1 hour or until the custard topping is no longer sloppy and lightly browned, cooking times will depend on your oven.