My sweet tooth...it's a thing to be reckoned with these days. I have been taming the beast rather well, I will say, and not over indulging too much. One way that I have been satisfying my sweet tooth monster is by offering to bring desserts to social gatherings. This way, I get to make the desserts, and I get to share them and I don't run the risk of taking an entire cake to the face!
At my baby shower a few weeks back, we had a taco bar which was amazingly delicious. IT also left me with what seemed like a lifetime supply of sour cream. Normally, I would make beef stroganoff or something, but instead, I was finding myself searching "sour cream cakes" on Pinterest instead. Go figure.
So when my mother-in-law hosted a dinner for my sister-in-law (who has just moved Atlanta...boo hoo, I miss her already), I offered to bring dessert. I found this amazing sour cream and blueberry "cake." I say "cake" because it really isn't a cake. My mom says it tastes very much like cheesecake, and she's right, but it is really more of a custard, I think.
The best part about this dessert is that it's simple, and it works well to make ahead a couple of days. I was also happy because it helped me use up two cups of that leftover sour cream as well as some of the blueberries I had frozen last year. I am on a mission to eat up all the great food in my freezers in prep for another great summer of preserving and canning!
If you don't have frozen blueberries on hand, you can use fresh. Or you can dog ear this recipe for blueberry season, which certainly is closer than it is farther away! (YAY!) A note on those blueberries: I used half of what was recommended and didn't put any on top and the recipe didn't suffer at all for it.