Blueberry sour cream torte

By mhyde

Ingredients

• Serves 6
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar, divided
• 1 egg
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• 2 cups (16 ounces) sour cream
• 2 egg yolks
• 1/4 teaspoon nutmeg

Preparation

Step 1

Preheat the oven to 350 degrees F. Thoroughly grease an 8 or 9 inch springform pan.

2. Beat the butter on medium speed in a stand mixer to loosen it up, then gradually add ½ cup sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla until well blended. Beat the flour and baking powder in at low speed in small additions, scraping down the sides of the bowl as needed. Make sure all the flour is incorporated – you can use a spatula to blend it in if needed. Transfer the dough to the pan and press it into an even layer over the bottom. Spread the blueberries in an even layer over the base.

3. Stir the sour cream, remaining ½ cup sugar, egg yolks, 1 teaspoon of vanilla and nutmeg together until smooth and spread the mix over the blueberries in the pan, creating an even layer. It’s okay if some berries are peaking through.

4. Bake the torte for 1 hour until the edges are golden. The very center may still be slightly jiggly, but overall the top should be firm and set. Cool the torte on a wire rack to keep the base from getting soggy, then place it in the refrigerator for several hours or overnight.

5. Run a thin knife around the edges of the torte, then release the ring, slice and serve