Blueberry Torte



    • 1/2 c  Butter or margarine,
      2 ts Grated lemon peel
      1    Egg
      1 1/2 c  unbleached flour
      2 tb Poppyseed
      1/2 ts Baking soda
      1/4 ts Salt
      1/2 c  Dairy sour cream

      1. Cake Mix:  2/3 cup sugar
      2. Filling:  2 cups fresh or frozen blueberries, thawed, drained on papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg
      3. Glaze:    1/3 cup powdered sugar 1 to 2 tsp. milk


Heat oven to 350 degrees.  Grease and flour bottom and sides of 9-10 inch springform pan.  In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mixture alternately with sour cream.  Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK. In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and add enough milk until glaze is of desired drizzling consistency; blend until smooth.  Drizzle over warm cake. Serve warm or cool; makes 8 servings.with whipped cream if desired.

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