I think some blogs call this time of the week Wordless Wednesday. As tempting as this idea may be after a long day like today, I can’t just give you a picture of this cake and leave it at that. It was a surprise hit both at home and at the office. The recipe surprised me not because I didn’t have confidence in it but because I had never baked a cake using sour cream this way before. It replaces the milk for the custard component and I wasn’t sure how it would turn out. Admittedly, the cake took a bit longer to set than the time prescribed in the recipe but gosh, it brought the freshness of springtime to my kitchen–perfect for this unseasonably warm weather we’ve been having.
Because of its light texture I may have fooled myself into thinking that this was an equally light dessert. No matter. The sour cream and blueberries were a perfect match. The custard layer melts in your mouth and the slightly firmer cake added just a hint of sweetness. The pictures don’t do this cake justice–I was a bit premature about taking the pictures so it looks a bit runny. However, an overnight rest in the refrigerator properly set the custard, also allowing enough time for the cake’s flavors to develop. The recipe called for a topping of two cups of fresh blueberries before serving but I had another idea. I’ve soaked blueberries in Cointreau before here, so I thought it would work here, too. Yes, it did!
This is my top recommendation of the year so far. You will not be disappointed. If you can bake it the night before you plan to serve it, even better.
Blueberry Sour Cream Cake
* From Great Desserts from Great Chefs
- 1 – 1 1/4 cups unbleached all-purpose flour
- 1 cup sugar
- 1 large egg
- 2 cups sour cream (I used organic, full-fat sour cream)
- 2 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into small pieces, at room temperature
- 4 cups blueberries
- 1 1/2 teaspoons baking powder
Preheat your oven to 350ºF. Lightly butter a 9-inch round springform pan.
For the base:
In the bowl of an electric mixer, blend 1 cup of the flour, 1/2 cup sugar, and the baking powder. Add the butter and mix until smooth. Add the egg and mix again. The dough will be very, very soft. Use the remaining flour to gather the dough into a loose ball. I sprinkled a bit to the mixture and on my hands and didn’t need the rest of the flour. Cover with plastic wrap and refrigerate for around 30 minutes.
For the custard:
Using the electric mixer again, beat the sour cream and the remaining 1/2 cup sugar until the latter is almost dissolved. Blend the yolks into the mixture one at a time.
Press the dough evenly into the bottom of the springform pan and about 1 inch up the sides. I ended up having to use an icing spatula to make the job easier. Pour half the blueberries on top of the dough and add the sour cream mixture.
Bake for 35 – 40 minutes or until the center is set. Despite my oven keeping an accurate temperature and using the convection feature (which usually speeds up the baking process), I still had to add another 5 – 8 minutes of cooking time. Just FYI.
Let cool at room temperature for 45 minutes then refrigerate for 3 – 4 hours. I would recommend refrigerating longer. This gives the cake ample time to set properly and it actually tastes better the next day.
Remove from the springform pan and top the cake with the remaining two cups of bluberries…or…
You can macerate the blueberries in Cointreau like I did. Much better, in my opionion. Instructions for that here. Enjoy