Blueberry torte
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Blueberry torte
  Cakes    Tortes  
Last updated 6/12/2012 1:09:31 AM. Recipe ID 36475. Report a problem with this recipe.
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      Title: Blueberry torte
 Categories: Pies, Cakes
      Yield: 8 Servings
 
    1/2 c  Butter or margarine,
           -softened
      2 ts Grated lemon peel
      1    Egg
  1 1/2 c  Pillsbury's BEST all Purpose
           -FLour or 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, 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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Recipe ID 36475 (Apr 03, 2005)

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