Ingredients:
Butter – 1/2 cup, softened
Sugar – 2/3 cup, divided
Egg – 1, beaten
Vanilla – 2 1/2 tsp, divided
All Purpose Flour – 1 1/2 cups
Baking Powder – 1 1/2 tsp
Fresh Blueberries – 4 cups
Sour Cream – 2 cups
Egg Yolks – 2
Ground Cardamom – 1/4 tsp
Grated Lemon Peel – 1/4 tsp
For Garnishing:
Lemon Zest
Fresh Mint Leaves
Method:
1. Preheat oven to 350F.
2. Grease a 9 inch pan.
3. Beat together butter and 1/3 cup of the sugar in a large bowl until light and fluffy.
4. Blend in beaten egg and 1 1/2 tsp of vanilla.
5. Sift together flour and baking powder.
6. Add to the butter mixture, mixing until well blended.
7. Spread onto bottom of prepared pan. Cover with blueberries.
8. Combine the remaining 1/3 cup sugar, remaining 1 tsp vanilla, sour cream, egg yolks, cardamom and lemon peel.
9. Pour over blueberries.
10. Bake for 50 to 55 minutes or until set.
11. Cool for 10 minutes.
12. Loosen cake from rim of pan. Cool completely before removing rim of pan.
13. Garnish as desired.
