A buttery shortbread crust is topped with plump, juicy blueberries enrobed in a vanilla sour cream custard.

Blueberry Sour Cream Torte

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 large egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
2 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract

1. In a bowl combine 1 1/2 cups flour, 1/2 cup sugar, and 1 1/2 teaspoon baking powder. Cut in 1/4 pound butter until crumbly. Add 1 egg and 1 teaspoon vanilla; mix well. Press over the bottom of a buttered springform pan.
2. Spread 4 cups blueberries on top of crust.
3. In a bowl mix until smooth 2 cups sour cream, 2 egg yolks, 1/2 cup sugar, and 1 teaspoon vanilla. Pour over the blueberries.
4. Place on the center rack in a 350°F (175°C) oven. Bake for 1 hour, or until the edge is light brown.
5. Cool on a wire rack before remove the sides of the pan.

Makes 8 servings.