Pat the mixture into your greased springform pan to form a crust. Pour the fresh blueberries over the crust. Mix together the sour cream, sugar, egg yolks, and vanilla extract, and pour into the pan. Bake at 375F for 1 hour.
How to prevent the cake from sticking to the pan?
A spring form pan is very important for clean removal since you cannot invert this cake to remove it.
Generously grease all surfaces of your pan, otherwise, the crust at the bottom will get stuck
Use an offset spatula or butter knife to loosen the edges and bottom before removing them from the pan.
You could also use a small round of parchment paper to line the bottom
Tips for making the best Blueberry Cake:
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
Moroccan Kefta Tajine
Raisin, hazelnut and almond cake
Light and Fluffy Strawberry Shortcake with Whipped Cream
My husband tried it and immediately ran over to get the recipe from me.
I’m making this recipe for the 3rd time this month