| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter, at room temperature |
| 1 1/2 |
ts |
Baking powder |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Vanilla |
| 4 |
c |
Fresh or frozen blueberries |
|
|
Thawed |
|
|
Custard |
| 2 |
c |
Sour cream |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Position rack in center of oven and preheat oven to 350'. Generously butter
9-or 10-inch springform pan. In a large bowl, combine flour, sugar, 1/2 cup
butter, baking powder, and vanilla and mix thoroughly. Turn into prepared
pan and sprinkle evenly with blueberries. Combine sour cream, egg yolks,
sugar, and vanilla. Blend well. Pour over blueberries. Bake 1 hour or until
edges of custard are lightly browned. Serves 10 to 12.
Source: Maryland's Way -- Hammond Harwood House Assn., Inc. Annapolis
Maryland > Submitted By STEPHEN MARK TOMPKINS <STOMPKI@EMORY.EDU> On
06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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