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Categories:
cream cheese heavy cream eggs sugar cornstarch vanilla lemon juice sour cream sweet butter fresh blueberries powdered sugar
Viewed: 51 - Published at: 8 years agoIngredients
- 2 lbs cream cheese, softened
- 12 cup heavy cream
- 6 eggs
- 1 12 cups granulated sugar
- 3 tablespoons cornstarch
- 1 12 tablespoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup sour cream
- 14 lb sweet butter, melted
- 1 34 cups fresh blueberries
- 1 12 teaspoons powdered sugar
Method
- In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice.
- Blend in the sour cream, butter, and blueberries.
- Pour the mixture into a well-buttered 9 inch springform pan.
- Bake in a preheated 350 degrees oven for 1 hour.
- Refrigerate overnight.
- Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar.
- For best results, let the cake stand at room temperature for 2 hours before serving.
