Blueberry Sourcream Cake

This recipe freezes well and can be kept for a good week in the fridge (that is if you can keep yourself from eating it all).

Base Filling Topping
1 cup flour Approximately 3 cups Blueberries fresh or frozen 2 cups of sour cream
½ cup sugar 2 egg yolks
100 g butter ½ cup sugar
1 ½ tsp baking powder 1 tsp vanilla essence
1 tsp vanilla essence
1 egg

Combine base ingredients, mix thoroughly and spread in a greased 20 cm tin

Sprinkle a layer of blueberries evenly over the mixture.

Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 180ºC or until the custard topping is firm and lightly browned.