1 1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. (1 stick) butter, room temp.
1 1/2 tsp. baking powder
1 egg
1 tsp. vanilla
1 qt. fresh or unthawed frozen blueberries (if using frozen, wipe away ice crystals with paper towel)
2 c. sour cream
2 egg yolks
1/2 c. sugar
1 tsp. vanilla

Position rack in center of oven and preheat to 350 degrees. Butter 9 or 10 inch springform pan. Combine first 6 ingredients in bowl and mix thoroughly. Turn into prepared pan. Sprinkle evenly with blueberries.

Combine sour cream, yolks, sugar and vanilla; blend well. Pour over berries and bake 1 hour or until custard edges are lightly browned. 8 servings.