Blueberry sour cream cake
1 cup flour
½ cup sugar
1 egg
½ cup butter (softened)
1 teaspoon vanilla essence
1 ½ teaspoon baking powder
Combine ingredients, mix thoroughly and spread in greased 25cm, loose bottom baking pan. Sprinkle 3 cups blueberries evenly over mixture.
Topping:
½ cup sugar
2 egg yolks
1 teaspoon vanilla
Combine and mix together well. Pour over the berries. Bake for 1 hour at 180ºC or until custard topping is firm. Makes a good dessert also.