Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch springform pan, ensuring the sides are well coated.
- In a bowl, whisk together flour, baking powder, and 1/2 cup sugar. Add cold butter and work it into the mixture using fingertips or a pastry blender until coarse crumbs form.
- Stir in the egg and 1 teaspoon vanilla extract until the dough just comes together.
- Press the dough evenly into the bottom of the prepared pan without overpacking.
- Scatter the blueberries evenly over the crust in a single layer.
- In a separate bowl, whisk together sour cream, remaining 1/2 cup sugar, egg yolks, and 1 teaspoon vanilla extract until smooth and silky.
- Pour the custard mixture evenly over the blueberries.
- Bake for 60–70 minutes, until edges are set and lightly golden and the center has a slight jiggle.
- Cool in the pan for at least 1 hour. Run a knife around the edges before releasing the springform ring. Refrigerate 1–2 hours before slicing for best results.
Notes
Use fresh blueberries for best texture, but frozen berries may be used without thawing. Avoid overbaking to prevent custard cracks. For added brightness, stir in a pinch of lemon zest to the custard. Store covered in the refrigerator for up to 4 days or freeze tightly wrapped for up to 2 months.