BLUEBERRY SOURCREAM CAKE
from the Stephen Taber

YIELD: 9-inch springform pan – eight servings

We grow the best wild blueberries in Maine. They are small and very tasty. During the season, late July and August, I try to use our homegrown blueberries as much as possible. I usually get them in the flats from the man who grows them.

Mix:

1 1⁄2 cups flour
1⁄2 cup sugar
1 stick butter
1 1⁄2 teaspoons baking powder
1 egg
1 teaspoon vanilla
1 quart blueberries

Combine:

2 cups sour cream
2 egg yolks
1⁄2 cup sugar
1 teaspoon vanilla

Mix flour, sugar, butter, baking powder, egg and vanilla and pat into a buttered springform pan. Place blueberries on top and combine remaining ingredients and pour over all and bake at 350 degrees for 1 hour and 15 minutes. Let cool before you eat.