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Blueberry Torte

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1/2  cup  Butter or margarine, softened
2  teaspoons  Grated lemon peel
1    Egg
1 1/2  cups  Pillsbury's BEST all Purpose, FLour or unbleached
2  tablespoons  Poppyseed
1/2  teaspoon  Baking soda
1/4  teaspoon  Salt
1/2  cup  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, com- bine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mix- ture 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 enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings.

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