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It’s a Cake. It’s a Custard. It’s a Cheesecake. And It’s Really Delicious

The nice people at my local farmstand told me their tomatoes would not be available until the end of July, but that their sweet corn would be ready in about 10 days, so I checked another farmstand a few towns over. They also said their tomatoes would not be ready for another couple of weeks. Corn? I asked. Not yet, she said. I looked at the beautiful strawberries. Are they yours, I wondered? No, they have been gone for a couple of weeks, but the blueberries are just picked, she said. So I got a quart of blueberries, even though I generally prefer the teeny little Maine blueberries rather than the big, local cultivated ones.

Ever hopeful, I stopped about a week later at my local farmstand. There was the big sign: Corn. I bought half a dozen, to make a corn salad.

I peered at the baskets of tomatoes? Yours? I asked. I am sure she recognized me. No, soon, she said. I bought some of the tomatoes anyway. There were from Connecticut, but from the middle of the state. Truth is, they were delicious, too. As for the corn, it was just gorgeous.

For the blueberries, I made a recipe given to me by Edie Freeman. This recipe is sort of a cake, but also a little like a cheesecake. It calls for a little butter and also sour cream. One of my friends calls it the blueberry orgasm. It is really delicious.

Blueberry Sour Cream Cake

From Edie Friedman, based on a recipe from Bon Appetit, sometime in the ‘80s

Yield: 8 to 12 servings

Ingredients:

For the cake:

½ cup butter, softened (1 stick)

½ cup sugar

1 egg

1 teaspoon pure vanilla extract

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder

1 quart fresh blueberries, washed and picked over for stems

For the custard:

2 cups sour cream

2 egg yolks

½ cup sugar

1 teaspoon pure vanilla extract

Butter an 8- or 9-inch springform pan; heat oven to 350 degrees with oven rack in the center

For the cake: In an electric mixer, cream butter and sugar together for about 1 minute. Add egg and vanilla extract. In a separate bowl, whisk flour and baking powder, then add to the mixed ingredients and stir together. Pour batter into prepared springform pan and level the batter. Evenly toss blueberries onto the batter and set aside.

For the custard: Mix well sour cream, egg yolks, sugar, and vanilla and pour custard over the blueberries.

Place cake on the rack in the preheated oven and bake about 1 hour or until custard is set. Cool cake in springform pan on a rack on the counter. When cool, run a thin knife around the cake, then open the springform pan. Serve somewhat cool or refrigerate. While Edie’s recipe says to bring cake to room temperature before serving, I like it colder.