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Blueberry Sour Cream Torte

For a pleasant taste of summer, consider my berry specialty. Cinnamon and nutmeg lend a hint of spice to the berry filling, but lemon peel offers a refreshing bit of citrus.—Corinne Jagocki, Palm Coast, Florida
  • Total Time
    Prep: 30 min. + standing Bake: 35 min. + chilling
  • Makes
    10-12 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 2 large egg yolks
  • 2 cups 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 zest
  • 1/8 teaspoon ground nutmeg
  • 2 large egg yolks
  • 2 cups 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. Refrigerate leftovers.
Nutrition Facts
1 each: 399 calories, 20g fat (12g saturated fat), 128mg cholesterol, 271mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 5g protein.
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