Best Blueberry Sour Cream Torte Recipes

BLUEBERRY SOUR CREAM TORTE

Blueberry Sour Cream Torte image

For a pleasant taste of summer, consider my berry specialty. Cinnamon and nutmeg lend a hint of spice to the berry filling, but lemon peel offers a refreshing bit of citrus.-Corinne Jagocki, Palm Coast, Florida

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
1/4 cup sugar
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
4 cups fresh or frozen blueberries
1 cup sugar, divided
1/4 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
2 large egg yolks
2 cups sour cream
1 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust. , In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet. , Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 399 calories, Fat 20g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 271mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY-SOUR CREAM TORTE

Blueberry-Sour Cream Torte image

A classic Quebec dessert. From Made in Quebec: A Culinary Journey by Julian Armstrong

Provided by Annacia * @Annacia

Categories Pies

Number Of Ingredients 18

Ingredients

CRUST
3/4 cup(s) (175 ml) butter, softened
2 - egg yolks
2 cup(s) (500 ml) all-purpose flour
1 teaspoon(s) (5 ml) baking powder
1/2 teaspoon(s) (2 ml) salt
TOPPING
2 - egg yolks, slightly beaten
2 cup(s) (500 ml) sour cream
1/2 cup(s) (125 ml) granulated sugar
1 teaspoon(s) (5 ml) vanilla extract
FILLING
4 cup(s) (1 l) fresh blueberries
1/2 cup(s) (125 ml) granulated sugar
1/4 cup(s) (60 ml) quick-cooking tapioca (instant or minute)
1/2 teaspoon(s) (2 ml) finely grated lemon peel
1/2 teaspoon(s) (2 ml) ground cinnamon
- pinch ground nutmeg

Steps:

For crust: In a mixing bowl using a hand-held electric mixer, beat butter until creamy. Gradually beat in sugar, then beat in egg yolks until mixture is fluffy. in another bowl, use a fork to blend flour with baking powder and salt. Gradually beat dry ingredients into butter mixture. Press 2 cups (500 mL) of the crust mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and reduce the oven temperature to 350°F (180°C). Press remaining crust mixture 1½ inches (4 cm) up the sides of the pan.
For filling: In a medium saucepan, mix together blueberries, sugar, tapioca, lemon peel, cinnamon, and nutmeg. Let stand for 15 minutes. Then cook over medium heat, stirring occasionally, until bubbling. Spoon into crust in the springform pan
For topping: In a small bowl, blend beaten egg yolks with sour cream, sugar, and vanilla. Spoon over blueberry filling. Bake cake at 350°F (180°C) for 45 minutes or until firm. Cool and refrigerate to chill well before serving. Torte will keep in the refrigerator for up to 2 days.