Blueberry Coffeecake

This was a favorite recipe from my great aunts. I am assuming it is of Swiss or German derivation since that is our ancestry. It is best with fresh berries, but frozen can be used, if fresh are unavailable. You can substitute almond extract for the vanilla, if preferred.

• Ready In: 1 hr 45 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 1  cup flour
• 1  cup sugar, divided
• 1 1⁄2 teaspoons baking powder
• 1⁄2 cup butter
• 1  egg
• 3  egg yolks
• 2  cups sour cream
• 1⁄2 teaspoon vanilla
• 3  cups blueberries
•  whipped cream

Directions

1. Combine the flour, 1/2 cup sugar, and the baking powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until the dough forms a ball.
2. Press into an ungreased springform pan on the bottom and about 1 inch up the side.
3. Combine the egg yolks, sour cream, the 1/2 cup remaining sugar, and the vanilla. Sprinkle the berries over the crust. Pour the filling mixture over the crust and berries.
4. Bake at 325 degrees for 1 1/2 hours or until the center is almost set. Cool. The center will fall.
5. Serve with the whipped cream.