Blueberry pie with sour cream topping
Description
Perfect for tea and coffee. This delicate and juicy cake is very easy to prepare. However, it should be baked in a springform pan, otherwise it will be difficult to remove without damaging it. Sour cream custard cakes are best baked in small sizes to be enjoyed fresh. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Beat the softened butter with 4 tablespoons of sugar into a fluffy mixture.
- 3
Step 3
Add the egg and beat again until smooth.
- 4
Step 4
Add 100 ml of sour cream and mix.
- 5
Step 5
Add the flour mixed with salt, baking powder, and vanillin. Mix lightly and quickly until a thick dough forms.
- 6
Step 6
Place the dough into the prepared springform pan and smooth the top. Spread the berries, mixed with a spoonful of sugar and a spoonful of cornstarch, over the dough. Bake in a preheated oven at 180°C for 30 minutes.
- 7
Step 7
Mix the remaining sour cream with the leftover sugar and starch until smooth. Remove the pie from the oven. The edges of the pie should have risen and turned golden brown, and the berries should have released their juice and started to bubble. Pour the sour cream mixture over the pie and return it to the oven. Reduce the temperature to 160°C and bake until the topping is golden brown.
- 8
Step 8
Cool the finished cake in the pan. Then refrigerate for an hour. After that, carefully remove the top ring of the pan.
- 9
Step 9
Serve the pie with tea, cut into small pieces.
- 10
Step 10
Remove from the oven and serve warm or cooled.