The best delicious Blueberry Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Torte recipe today!
Hello my friends, this Blueberry Torte recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Torte is amazingly delicious, and addictive, everyone will be asking for more Blueberry Torte.
What Makes This Blueberry Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Torte.
Ready to make this Blueberry Torte Recipe? Let’s do it!
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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
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*
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.
From
Yields
8 Servings
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