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 |
| 1 cup flour |
| ½ cup sugar |
| 100 g butter |
| 1 ½ tsp baking powder |
| 1 tsp vanilla essence |
| 1 egg |
| Filling |
| Approximately 3 cups Blueberries fresh or frozen |
| Topping |
| 2 cups of sour cream |
| 2 eggs |
| ½ cup sugar |
| 1 tsp vanilla essence |
Cream butter and sugar and mix in eggs and vanilla essence. Add Flour and baking powder and mix well. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base.
Sprinkle a layer of blueberries evenly over the mixture.
Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 170-180ºC for 50 min to 1 hour or until the custard topping is no longer sloppy and lightly browned,cooking times will depend on your oven.
