May, which is making a welcomed appearance today is the 5th month in the year and was named after the Greek goddess Maia, Goddess of the Fields and who was said to be the most beautiful as well as the shyest of all the goddesses. Well, here in the Atlanta area April showers did bring beautiful flowers that will continue to bloom in May. So let’s welcome May and hope the month continues to provide us with endless beauty. There’s something about May that makes every day seem fresh and clean. As things spiral out of the ground in magnificent colors and as leaves sprout out on tree limbs in all shades of green it is a month of daily debuts and endless surprises. So let’s enjoy each glorious day before hot and humid sets in down here. There will be lots to celebrate this month….Mother’s Day, proms, graduations, engagements and weddings to mention a few and, of course, the much hallowed and venerated Memorial Day.
So, bring it on! Our grandchildren are most excited about May because here in Atlanta the school year ends in May, pools open and bar-be-que season begins. And our family beach vacation is not far off!
Light and Luscious Sour Cream Blueberry Cake
A perfect springtime dessert.
A friend shared this recipe with me.
So easy to make and a real showstopper.
| ½ CUP BUTTER (1 stick) – room temp | 2/3 CUP SUGAR – divided |
| 1 EGG – room temp, lightly beaten | 2 EGG YOLKS – room temp |
| 2 TSP VANILLA or ALMOND EXTRACT – divided 1 ½ TSP BAKING POWDER | PINCH OF SALT 16 OZ SOUR CREAM – whole milk , drained |
| 4 CUPS FRESH BLUEBERRIES – washed, dried, picked-over | 1 ½ CUPS FLOUR |
PREHEAT OVEN TO 350º
GREASE (do not flour) 9-INCH SPRINGFORM PAN
Add butter and 1/3 cup of the sugar to a large bowl and beat until light and fluffy. Slowly add
the 1 whole egg and continue beating, adding 1 tsp of extract (almond or vanilla) until all well blended.
In a separate bowl add flour, baking powder, salt and mix until well combined. Add to the butter mixture and mix until combined. Spread evenly on the bottom of the pan and pat down smoothing it to the ends. Scatter blueberries all over the crust.
Combine drained sour cream, remaining 1/3 cup sugar, remaining tsp of desired extract, egg yolks and when well blended pour over blueberries.
Bake 45 to 50 minutes but watch carefully at the 40-minute mark because you don’t want to overbake. Cake is done when the top is set and just very slightly jiggly. Allow to cool in the pan for about 20 minutes before slowly loosening the rim and then cool further in the refrigerator before serving.
NOTE: Almond extract is somewhat stronger than vanilla so add accordingly. You will be thrilled with how easy it is to make this blueberry-blessed scrumptious cake.
BUON MANGIATA!
Ancora 
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