John Myers
Blueberry Sour Cream Cake
The perfect blueberry sour cream cake recipe with a picture and simple step-by-step instructions.
- For the batter:
- 250 g Soft butter
- 1 packet Vanilla sugar
- 4 Free range eggs
- 150 g Sugar white
- 200 g Flour
- 100 g Food starch
- 3 teaspoon Baking powder
- 1 pinch Salt
- For covering:
- 400 g Blueberries fresh
- For the cast:
- 500 g Sour cream
- 100 g Sugar white
- 2 Free range eggs
- 1 pinch Salt
- Sort the blueberries and put them in a sieve. Now wash the blueberries and let them drain well.
- In a mixing bowl, stir the softened butter until smooth. Stir in the sugar and vanilla sugar until a bond has formed. Now stir in each egg for about half a minute at the highest level. Mix the flour with the cornstarch, salt and baking powder and stir in briefly on the medium setting.
- Now put the dough in the prepared springform pan and smooth it out. Place the springform pan in the oven preheated to 180 degrees (top – bottom heat) and bake for about 30 minutes.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. In a mixing bowl, beat the sour cream with the sugar and egg yolks until creamy. Finally, carefully fold in the egg whites.
- Take the springform pan out of the oven after the baking time and let it cool down a little. Spread about two thirds of the blueberries on the still warm base. Now pour the sour cream over the blueberries and smooth out. Spread the remaining blueberries over the topping.
- Put the cake back in the oven and bake for another 45 minutes at the same heat. After the baking time, take it out of the oven and let it cool down in the tin.
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