Blueberry torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine, softened |
| 2 | teaspoons | Grated lemon peel |
| 1 | each | Egg |
| 1½ | cup | Pillsbury's BEST all Purpose FLour or unbleached |
| Papertowels | ||
| ⅓ | cup | Sugar |
| 1 | each | To 2 tsp. milk |
| **************************** | ||
| Flour | ||
| 2 | tablespoons | Poppyseed |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Dairy sour cream |
| 2 | teaspoons | Flour |
| ¼ | teaspoon | Nutmeg *************************** ********************* |
Directions
1. CAKE MIX: ⅔ CUP SUGAR
2. FILLING: 2 CUPS FRESH O
3. GLAZE: ⅓ CUP POWDERED
Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat ⅔ 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 1½ 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 ¼ 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.