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A buttery shortbread crust
is topped with plump, juicy blueberries enrobed in a vanilla
sour cream custard.
Blueberry
Sour Cream Torte
- 1 1/2 cups all-purpose
flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 large egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
2 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
- In a bowl combine 1 1/2
cups flour, 1/2 cup sugar, and 1 1/2 teaspoon baking powder.
Cut in 1/4 pound butter until crumbly. Add 1 egg and 1 teaspoon
vanilla; mix well. Press over the bottom of a buttered springform
pan.
- Spread 4 cups blueberries
on top of crust.
- In a bowl mix until smooth
2 cups sour cream, 2 egg yolks, 1/2 cup sugar, and 1 teaspoon
vanilla. Pour over the blueberries.
- Place on the center rack
in a 350°F (175°C) oven. Bake for 1 hour, or until the
edge is light brown.
- Cool on a wire rack before
remove the sides of the pan.
Makes 8 servings.
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