Desserts

Blueberry Cream Cake

210
6
Crust:
1 + 1/2 cups (6 3/8 ounces)all-purpose flour
1/2 cup (3 1/2 ounces) sugar
1/2 cup unsalted butter
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
Filling:
1 quart (2 pints) fresh blueberries
8 ounces cream cheese, softened
1 cup sour cream
1 egg
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon lemon zest
2 teaspoons vanilla extract
fresh whipped cream, for serving (optional)
Butter a 10-inch springform pan. Preheat oven to 350 degrees F. In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly. Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top. Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.
Nutritions

Calories
610

Sodium
284mg
11% DV

Fat
34g
52% DV

Protein
6g
13% DV

Carbs
64g
22% DV

Fiber
4g
18% DV

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