Blueberry Sour Cream Torte |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Corinne Jagocki, Palm Coast, Florida Ingredients:
3/4 cup butter, softened |
1/4 cup sugar |
2 egg yolks |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
filling: |
4 cups fresh or frozen blueberries |
1 cup sugar, divided |
1/4 cup quick-cooking tapioca |
1/2 teaspoon ground cinnamon |
1/2 teaspoon grated lemon peel |
1/8 teaspoon ground nutmeg |
2 egg yolks |
2 cups (16 ounces) sour cream |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack.
3. In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust.
4. In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet.
5. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers. Yield: 10-12 servings.
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