A sinfully rich summer treat - perfect for July when the fresh blueberries are in season.
For a lighter version, try Blueberry Yogurt Cake
Preheat the oven to 350°F.
In a medium bowl, combine flour, sugar, and baking powder. Cut in butter. Mix in vanilla and egg.
Spray a 10-inch springform pan with nonstick. Press the base mixture into the bottom and slightly up the sides of the pan.
In another bowl, combine sour cream, sugar, vanilla and egg yolks.
Pour the blueberries over the base. Cover the blueberries with the sour cream mixture.
Bake at 350°F for 50 minutes.