Blueberry Cream Cake

Working on using up stuff from my freezer, I pulled out 2 pints of frozen blueberries for last Sunday's dessert.

This it sort of a cross between cheesecake and coffee cake. It's good as a dessert but since it's so fruity, it would be fine as a brunch item too.

Blueberry Cream Cake
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 cup butter, softened
1 egg, beaten
1 tsp. vanilla
4 cups blueberries (Use fresh or thawed and drained frozen berries)

topping
2 cups sour cream
1/2 cup sugar
2 egg yolks, beaten
1 tsp. vanilla

For crust, mix flour, 1/2 cup sugar and baking powder. Blend in butter and vanilla to make a dough.

Pat dough in the bottom and half inch up the sides of a greased  10" springform pan.

Spread blueberries evenly over crust.

For the topping, whisk together sour cream, 1/2 cup sugar,egg yolks and vanilla. Pour evenly over berries...tap the pan down on the counter a couple of times to settle the topping.

Bake in a preheated 375 degree oven for about 55 - 60 minutes. Don't over bake...the topping will be a bit jiggley looking when you remove it from the oven, but it will firm up as it cools.

Allow cake to cool about 15 minutes, then run a knife around the sides of pan to loosen, then remove the ring.

It's good at room temperature or chilled...holds up well in the fridge for a few days.