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+ servings

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Cookie Madness



  • 1 ½ cups all-purpose flour 6 ¾ oz
  • ½ cup granulated sugar
  • 1 ½ 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
  • ½ 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.
  • In a bowl or food processor, combine flour, ½ 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, ½ 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.


The foil on the cookie sheet is to catch drips and protect sheets.