Blueberry Sour Cream Cake

Food can make me super nostalgic. The smell and taste of a dish can just transport me back quicker than "there's no place like home." One of my favorite desserts does just that. Me and my dad used to go out picking blueberries in the Spring time, bring them home, and Mom would make the most incredible blueberry sour cream cake. Here's an Isobe family classic that will satisfy your sweet tooth and bring you back home!

INGREDIENTS:
FOR THE CRUST
1 ½ cups all purpose flour
½ cup sugar
1 ½ tsps baking powder
1 stick unsalted butter, cubed & placed in the freezer for 10 minutes
1 large egg
1 ½ tsps vanilla extract

FOR THE FILLING
2 cups full fat sour cream
3 egg yolks
½ cup of sugar
1 ½ tsps vanilla extract
1 pint fresh blueberries

Preheat the oven to 350F. 

FOR THE CRUST
Add the flour, sugar, and baking powder to a food processor with the blade attachment. Pulse to thoroughly combine. 

Add in the cold, cubed butter and pulse to incorporate until the mixture has flakes about the size of cooked rice.

Add in the egg and vanilla extract. Pulse on and off until the mixture comes together into a single ball of dough. Remove the dough and form it into a ball. 

Place the dough into a 9 inch spring form pan. Using your fingers, press the dough along the bottom and ⅔ the way up the side walls into an even thickness. Place the pan into the refrigerator.

FOR THE FILLING
In a large mixing bowl, combine the sour cream, egg yolks, sugar, and vanilla extract. Fold in the blueberries.

Pour the mixture into the pan and place into the center of a 350F for an hour or until the center has slightly set and the top is a golden brown. Due to the nature of the filling, the center may not fully set.

Remove the cake from the oven and let cool to room temperature. Refrigerate for a minimum of 3 hours to fully set the filling. Serve with a garnish of lemon zest.