Blueberry Sour Cream Torte

• 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
• 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

1. 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.
2. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a
3. . Bake at 400u0b0 for 10-12 minutes or until lightly browned. Cool on a wire rack.
4. 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.
5. In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to
6. .
7. Bake at 350u0b0 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.

butter, sugar, egg yolks, flour, baking powder, salt, blueberries, sugar, quickcooking tapioca, ground cinnamon, lemon zest, ground nutmeg, egg yolks, sour cream, vanilla

Taken from www.tasteofhome.com/recipes/blueberry-sour-cream-torte/ (may not work)