Blueberry torte

8 servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine, softened
2 teaspoons Grated lemon peel
1 each Egg
1½ cup Pillsbury's BEST all Purpose FLour or unbleached
Papertowels
⅓ cup Sugar
1 each To 2 tsp. milk
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Flour
2 tablespoons Poppyseed
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Dairy sour cream
2 teaspoons Flour
¼ teaspoon Nutmeg *************************** *********************

Directions

1. CAKE MIX: ⅔ CUP SUGAR

2. FILLING: 2 CUPS FRESH O

3. GLAZE: ⅓ CUP POWDERED

Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat ⅔ 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 1½ 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 ¼ 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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