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Serves: 12
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine (cold)
1 cup flour
1 egg
Filling:
3 egg yolk
2 cups sour cream 16 oz
1/2 cup sugar
1/4 tsp vanilla extract
4 cups blackberries fresh or frozen, drained, divided
Whipped cream
In a bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in egg until dough forms a ball. Press onto the bottom and 2- in. up the sides of an ungreased 9-in springform pan. For filling, in a bowl beat the egg yolks, sour cream, sugar and vanilla just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Bake at 325 degrees for 1 1/2 hours or until center is almost set. Cool on a wire rack (center will fall). Remove sides of pan. Top with whipped cream and remaining berries. This dessert is best eaten the same day it's prepared. Refrigerate any leftovers. To prevent drips, place the pan on a shallow baking pan in oven.
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