After reading a couple of bad reviews for this, I was a little nervous about trying it, but I'm so glad I did! Everyone seemed to love it, and my husband (who is not usually a dessert person) was still talking about it the next day.
I used a dark spring form pan and had no problems with it being burnt on the bottom or anything. In fact, I had to leave it in for an extra 10 minutes. I think my oven tends to run cool, though. If you think your oven runs normally, or hot, maybe lower the temperature to compensate for the darker pan.
I would definitely recommend mixing the blueberries in with the sour cream mixture. I happened to be 1/2 cup short on the sour cream and it didn't seem to matter. I made this cake the night before and refrigerated it until I was ready to serve it. I made a big bowl of whipped cream and poured it directly onto the cake. My spring form pan was deep enough to accommodate this easily. The leftovers went back into the fridge, and if anything, it's better today! The bottom layer is very similar to a shortbread. I loved this and I will definitely make it again!
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