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Blueberry Sour Cream Tart

by on June 20, 2011 · 8 comments

With blueberries in season, I thought I’d bump up a recipe we really enjoyed a few years ago. Originally titled Nova Scotia Blueberry Cream Cake, it’s more like a cheesecake than a blueberry pie, but instead of cream cheese, it’s held together by mixture of sour cream, sugar, whipped cream and egg yolks. If you’re looking for something interesting to do with blueberries, this is it! You do have to be a sour cream fan, though.

Nova Scotia Blueberry Cake

Blueberry Sour Cream Tart

1 1/2 cups all-purpose flour (6 3/4 oz)
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
¼ teaspoon salt
4 ounces butter, unsalted (cold)
1 egg
1 teaspoon vanilla extract

4 cups fresh blueberries or thawed and drained frozen blueberries
2 teaspoons cornstarch
2 cups sour cream
1/2 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups sweetened whipped cream for topping

Preheat oven to 375 degrees F. Spray a 9 inch round springform pan with cooking spray. It’s best to use light colored (silver) rather than black.

In a bowl or food processor, combine flour, 1/2 cup granulated sugar, baking powder and salt. Cut or process in butter until mixture resembles coarse crumbs. Stir or process in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan.

Sprinkle cornstarch over the blueberries and gently stir to coat cornstarch with blueberries (it will disappear as you stir). Spread the blueberries over the crust.

Stir sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla together in a mixing bowl. Pour this mixture over the blueberries and carefully spread it across the top.

Set the springform pan on a foil lined cookie sheet** and bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned around edges – it should still look a little loose in the center and will set as it cools and chills. Loosen hot cake from pan with a knife, but do not remove sides quite yet. Cool completely and chill for a few hours. Remove sides of springform pan. Serve each slice with whipped cream or spread whipped cream over entire cake before slicing.

Makes 8 servings.

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Published on June 20, 2011

{ 8 comments… read them below or add one }

corinne June 20, 2011 at 3:04 pm

hah, I still have that bookmarked from the first time you posted it=/

Gloria June 20, 2011 at 4:23 pm

This looks rather sinful! i have 4 quarts of blueberries and some sour cream…only thing I’m missing is the springform pan.

Nina June 20, 2011 at 8:48 pm

Wow, this looks great!! What a great and different use of blueberries–I love sour cream…can’t wait to try this one!

Xiaolu @ 6 Bittersweets June 21, 2011 at 1:09 am

Mmm I love berries with tart dairy products. Can’t believe all that color from the blueberries =D. Looks unique and delicious!

Barbara June 21, 2011 at 7:40 am

Anything with blueberries goes immediately on my list! Looks delish!

Katherine June 21, 2011 at 11:53 am

I have made this many times. It is one of our favorite summer desserts. Thanks for reminding me of it. I will be making it soon!

d.liff @ yelleBELLYboo June 21, 2011 at 1:32 pm

Sounds pretty good!! Do you think you could use greek yogurt instead of sour cream? That’d make it a lot lighter but I’m not sure it has the structure.

Debbie June 22, 2011 at 7:59 am

I’ve made this before and also posted it. Very different and worth making!

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