Directions:
- In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.83 Kcal (2356 kJ) | ||
| Calories from fat | 215.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.91g | 37% | |
|---|---|---|---|
| Cholesterol | 85.14mg | 28% | |
| Sodium | 511.64mg | 21% | |
| Potassium | 383.11mg | 8% | |
| Total Carbs | 75.01g | 25% | |
| Sugars | 33.01g | 132% | |
| Dietary Fiber | 5.51g | 22% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.5mg | 14% | |
| Calcium | 236.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 278.41 Kcal (1166 kJ) | ||
| Calories from fat | 106.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 37% | |
|---|---|---|---|
| Cholesterol | 42.12mg | 28% | |
| Sodium | 253.09mg | 21% | |
| Potassium | 189.51mg | 8% | |
| Total Carbs | 37.1g | 25% | |
| Sugars | 16.33g | 132% | |
| Dietary Fiber | 2.73g | 22% | |
| Protein | 6.44g | 26% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 1.2mg | 14% | |
| Calcium | 117mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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