Blueberry Sour Cream Cake

This makes a delicious pudding or afternoon tea cake.  It is based on a recipe I got in a cafe I worked part time in 20 years ago when I was finishing my university studies.

1. Grease a 20cm springform or loose bottomed cake tin  (Click here for step by step instructions on how to do this if you are unsure) and preheat the oven to 170°C Fan or 180°C.
2. Put the butter and cake sugar in a large bowl and beat together for 2-3 minutes until light and fluffy with handheld beaters.  (You could use a free standing mixer instead or indeed do it by hand if you are feeling energetic!).
   
3. Add the rest of the cake ingredients:  the egg, vanilla, flour and baking powder,  and give the mixture a further beat until the ingredients are just incorporated.
   
4. Smooth this mixture over the base of the greased tin.
   
5. Sprinkle over the blueberries.
   
6. In a bowl mix together the remaining topping ingredients:  the sour cream, egg yolks, sugar and vanilla.
   
7. Pour the topping mixture over the top of the blueberries and smooth it so that it covers the top of the whole cake tin.
   
8. Put the cake tin in the oven and cook for 60 minutes.
9. When the time is up, remove the tin and let the cake cool completely.  When cold, run a knife around the edge of the tin between the cake and tin to loosen it before removing it from the tin and putting it on a plate or cake stand.  The cake will rise up reasonably high in the oven while cooking and then sink down when it cools – that’s normal.  You can put some icing sugar into a small sieve and shake a little over the top of the cake before serving.