It's blueberry season in New Jersey which means it's the perfect time to make this Blueberry Sour Cream Cake. Preferably with local blueberries, or even better with a batch you picked yourself from one of New Jersey's many "pick your own" farms.

Blueberries are so refreshing and Susan Dormont of Manalapan came up with a great way to enjoy the freshness of blueberries in a satisfying dessert. When I tasted this very tasty dish it had a great balance of flavors and the dish was surprisingly lighter than I expected.

You'll definitely want to give this one a try. When you take a bite you'll be reminded of how lucky we are to live in the great Garden State. Nice job Susan and thanks for the recipe!

Combine in a Large Bowl:

1 ½ cup flour
½ cup sugar
1 stick softened margarine
1 ½ teaspoon baking powder
1 egg
1 teaspoon vanilla

Mix above ingredients and put in a greased 10" spring form pan. Cover with 2 cups of blueberries (rinsed and drained).

Now combine:

2 cups sour cream
2 egg yolks
½ cup sugar
1 teaspoon vanilla

Combine and pour over the blueberries making sure to distribute evenly. Bake in a preheated 350 degree oven for 1 hour or until edges are lightly brown. Serve with extra fresh blueberries on top.