Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.25 cup (50g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 3 cups (375g) fresh Nova Scotia wild blueberries
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 0.5 cup (100g) granulated sugar
  • 3 large egg yolks
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) lemon zest

Instructions:

  1. Combine the 180g flour, 50g sugar, and 1.5g salt in a bowl.
  2. Use a pastry cutter or fork to work the chilled butter into the flour mixture until it resembles coarse crumbs.
  3. Firmly press the mixture into the bottom of a 9-inch springform or cake pan, ensuring the edges are slightly raised.
  4. In a separate bowl, toss the blueberries with 1 tbsp flour and 2 tbsp sugar.
  5. Spread the tossed blueberries evenly over the raw crust.
  6. In a medium bowl, whisk together the sour cream, 100g sugar, egg yolks, vanilla, and lemon zest until smooth and glossy.
  7. Carefully pour the cream mixture over the blueberries, spreading it to the edges with a spatula.
  8. Bake in the oven at 350°F (175°C) for 60 to 70 minutes until the edges are set and the top is light golden brown.