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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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