Recipe

Blueberry Sour Cream Torte Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 2 weeks ago I have not tried this recipe but it looked and sounded good... the recipe and photo are courtesy of Reminisce and Corinne Jagocki, Palm Coast, Florida Prep:25m Cook:40m Servings:10	Peetabear
	torte blueberry

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Ingredients

3/4 cup butter, softened

1/4 cup Domino® or C&H® Granulated Pure Cane Sugar

2 egg yolks

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

FILLING:

4 cups fresh or frozen blueberries

1 cup Domino® or C&H® Granulated Pure Cane 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

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.

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.

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.

In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet.

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. Remove sides of pan. Refrigerate leftovers. Yield: 10-12 servings.

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