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Blueberry Torte
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 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
Flour 2
tablespoons
Poppyseed 1/2
teaspoon
Baking soda 1/4
teaspoon
Salt 1/2
cup
Dairy sour cream
Directions:
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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