August 23, 2017

A La Carte: Bring on the Bountiful Blueberries! Must be Time for a Sour Cream Cake

Blueberry sour cream cake

What would make me think that if I go from one farmer’s market to another, I will find tomatoes at one and not on another? The nice people at Whittle’s told me their tomatoes would not be available until the end of July, but that their sweet corn would be ready in about 10 days.

So I went to Becky’s, in Waterford, and found out that their tomatoes would not be ready for another couple of weeks. Corn? I asked. Not yet, she said.

I looked at the beautiful strawberries/ Are they yours, I wondered? No, they have been gone for a couple of weeks, but the blueberries are just picked, she said. So I got a quart of blueberries, even though I really like the teeny little Maine blueberries rather than the big local cultivated ones.

Just in case the people were wrong at Whittles, I stopped by two days later, a week after I’d stopped before. There was the big sign: Corn. I bought half a dozen, since I am making a corn salad for tomorrow. I peered at the baskets of tomatoes? Yours? I asked. I am sure she recognized me. No, soon, she said.

Feeling like a dweeb, I bought some of the middle Connecticut tomatoes. Truth is, they are delicious, too. As for the corn, just gorgeous.

So this afternoon, I made a recipe given to me by Edie Freeman for the blueberries I got at Becky’s. This recipe is sort of a cake, but also a little like a cheesecake. It calls for a little butter, but sour cream instead of cream. Her family calls it blueberry orgasm. It is really delicious.

Blueberry Sour Cream Cake

From Edie Friedman, cadged from Bon Appetit, sometime in the 80s

Yield: 8 to 12 servings

Butter an 8- or 9-inch springform pan; heat oven to 350 degrees with oven rack in the center

For the cake:

One half cup butter, softened (1 stick)
One-half cup sugar
1 egg
1 teaspoon pure vanilla extract
One and one-half cups all-purpose flour
One and one-half teaspoon baking powder
1 quart fresh blueberries, washed and picked over for stems

For the custard:

2 cups sour cream
2 egg yolks
one-half cup sugar
1 teaspoon pure vanilla extract

For the cake: In an electric mixer, cream butter and sugar together for about 1 minute. Add egg and vanilla extract. In a separate bowl, whisk flour and baking powder, then add to the mixed ingredients and stir together. Pour batter into prepared springform pan and level the batter. Evenly toss blueberries onto the batter and set aside.

For the custard: Mix well sour cream, egg yolks, sugar and vanilla and pour custard over the blueberries.

Place cake on the rack in the preheated oven and bake about 1 hour or until custard is set. Cool cake in springform pan on a rack on the counter. When cool, run a thin knife around the cake, then open the springform pan. Serve somewhat cool or refrigerate.

While Edie’s recipe says to bring cake to room temperature before serving, I like it colder.

Share