This is an older recipe adapted from Nova Scotia Blueberry Cream Cake. I have never had a problem with it, but a reader just commented that hers didn’t set up and some people on allrecipes.com have also had issues. I will add more notes and tips in the future, but can’t troubleshoot when I didn’t have any trouble.
If you try this, make sure to use fresh blueberries or blueberries that have been thawed very well drained. Also make sure you use full fat sour cream. Light sour cream and yogurt most likely have too much water. I will add more notes and photos in the near future.
Recipe
Blueberry Sour Cream Tart
Originally called Nova Scotia Blueberry Cream Cake, this is a cross between a blueberry tart and a creamy blueberry pie. It is baked in a springform pan.
Ingredients
Crust:
- 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
Topping:
- 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
Instructions
- Preheat oven to 375 degrees F. Spray a 9 inch round springform pan with cooking spray.
- 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 (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 rimmed 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.
Notes
The foil on the cookie sheet is to catch drips and protect sheets.
Tried this recipe?Let us know how it was!
Debbie
I’ve made this before and also posted it. Very different and worth making!
d.liff @ yelleBELLYboo
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.
Katherine
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!
Barbara
Anything with blueberries goes immediately on my list! Looks delish!
Xiaolu @ 6 Bittersweets
Mmm I love berries with tart dairy products. Can’t believe all that color from the blueberries =D. Looks unique and delicious!
Nina
Wow, this looks great!! What a great and different use of blueberries–I love sour cream…can’t wait to try this one!
Gloria
This looks rather sinful! i have 4 quarts of blueberries and some sour cream…only thing I’m missing is the springform pan.
corinne
hah, I still have that bookmarked from the first time you posted it=/