Blueberry Sour Cream Cake

Really tasty -- we ate it for breakfast. I made the mistake of using frozen blueberries and the topping took too long to get done -- the cake was almost burned. Use fresh. I used plain lowfat yogurt in place of the sour cream.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

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

Directions

1. Mix together 1/2 cup sugar, melted butter, 1 tsp vanilla, and the egg.
2. Add flour and baking powder and mix well.
3. Pat evenly into a 9-inch springform pan.
4. Sprinkle blueberries over the batter.
5. In a small bowl, combine sour cream, remaining 1/2 cup sugar, egg yolks, and remaining 1 tsp of vanilla.
6. Pour over blueberries.
7. Bake at 350 degrees for 1 hour or until lightly browned around the edges and set.