Blueberry Torte Recipe - Cooking Index
Blueberry Torte Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter or margarine - softened |
| 2 teaspoons | 10ml | Grated lemon peel |
| 1 | Egg | |
| 1 1/2 cups | 93g / 3.3oz | Pillsbury's best all purpose - flour or unbleached |
| Flour | ||
| 2 tablespoons | 30ml | Poppy seed |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Dairy sour cream |
1. Cake Mix: 2/3 cup sugar
2. Filling: 2 cups fresh or frozen blueberries, thawed, drained on paper towels 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 350F.
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, poppy seed, 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 350F 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.
Source:
Elizabeth Powell
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