Blueberry Sour Cream Cake - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups fresh blueberries, stems removed
1 (16 ounce) container sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream, for topping
1/4 cup powdered sugar, for topping

Preparation

In a large bowl, cream butter.
Add sugar, beating well at medium speed on electric mixer.
Add egg, beat well.
In a small bowl, combine flour and baking powder.
Add flour mixture to creamed mixture and and mix until blended.
Stir in vanilla.
Pour batter into a greased 9 inch springform pan.
Sprinkle berries over the batter.
In a small bowl, beat egg yolks.
Add sugar, vanilla and sour cream to egg yolks, combine well.
Pour sour cream mixture over blueberries.
Bake in preheated 350\u00b0F oven for about 1 hour, or until edges are light brown.
Cool on wire rack.
When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
To serve, carefully remove sides from pan.
Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
In small bowl, beat cream and sugar until soft peaks form.
Spoon 1/2 the cream on top of cake.
Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.