Dana Treat – Treat Yourself

Blueberry Sour Cream Torte

Posted March 29, 2010

Blueberry Sour Cream Torte
The Greyston Bakery Cookbook
Makes one 9-inch cake, 10-12 servings

The recipe says to serve this with vanilla ice cream or a small dollop of sour cream sweetened to taste with maple syrup.  I made blueberry frozen yogurt which tasted wonderful with it.  Before you take the collar off the springform pan, I would run a thin knife around the sides, just to make sure you don’t have anything stick.

For the crust
1½ cups flour
½ cup sugar
½ cup ground almonds
1½ tsp. baking powder
½ tsp. salt
½ cup butter (1 stick)

For the Filling
4 cups fresh blueberries
½ sugar
1 tsp. fresh lemon juice
Zest of 1 lemon
½ tsp. ground cinnamon
¼ cup cornstarch

For the topping
2 egg yolks
2 cups sour cream
½ cup sugar
1 tsp. pure vanilla extract

Prepare the crust
Position a rack in the center of the oven and preheat oven to 400°F.  Grease a 9″ found springform pan and line the pan bottom with a parchment paper round.  Set aside.

In a large bowl, combine the flour, sugar, almonds, baking powder, and salt.  Using a pastry blender or two knives, cut the butter into the dry ingredients until it forms coarse crumbs.  Press the mixture onto the bottom of the prepared pan.  Bake for 10 to 15 minutes, until the crust is golden.  Remove the pan from the oven and set it aside to cool on a wire rack.  Reduce the oven temperature to 350ºF.

Prepare the Filling
In a medium saucepan, toss the blueberries with the sugar, lemon juice, lemon zest, cinnamon, and cornstarch.  Cook over medium heat until the blueberries are bubbling and beginning to burst, about 3 to 5 minutes, stirring gently several times.  Reduce the heat to low and simmer for 3 minutes.  Set aside to cool slightly.

Prepare the topping
In a medium bowl, combine the egg yolks, sour cream, sugar, and vanilla.  Mix until well combined.

Finish the Torte
Spoon the filling over the crust.  Spoon the topping evenly over the filling and smooth it with a rubber spatula.

Bake for 45 minutes, or until the topping browns and appears to have set.  Set the pan on a wire rack until completely cool.  Release and remove pan sides.

Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2010/03/blueberry-sour-cream-torte/

Copyright © 2009-2014 Dana Treat. All rights reserved.