Blueberry Torte Recipe

• 1/2 c. Butter or possibly margarine, softened
• 2 tsp Grated lemon peel
• 1 x Egg
• 1 1/2 c. Pillsbury's BEST all Purpose FLour or possibly unbleached Flour
• 2 Tbsp. Poppyseed
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/2 c. Dairy lowfat sour cream

1. 1.
2. Cake Mix: 2/3 c. sugar
3. 2.
4. Filling: 2 c. fresh or possibly frzn blueberries, thawed, liquid removed on papertowels 1/3 c. sugar 2 teaspoon flour 1/4 teaspoon nutmeg
5. 3.
6. Glaze: 1/3 c. powdered sugar 1 to 2 teaspoon lowfat milk
7. Heat oven to 350 degrees.
8. Grease and flour bottom and sides of 9-10 inch springform pan.
9. In a large bowl, beat 2/3 c. sugar and butter till light and fluffy.
10. Add in lemon peel and egg; beat 2 min at medium speed.
11. Lightly spoon flour into measuring c.; level off.
12. In a medium bowl, com- bine 1 1/2 c. flour, poppyseed, baking soda and salt; add in to butter mix- ture alternately with lowfat sour cream.
13. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK.
14. In a medium bowl, combine all filling ingredients; spoon over batter.
15. Bake at 350 degrees for 45-55 min or possibly till crust is golden.
16. Cold slightly.
17. Remove sides of pan.
18. In a small bowl, combine powdered sugar and sufficient lowfat milk till glaze is of desired drizzling consistency; blend till smooth.
19. Drizzle over hot cake.
20. Serve hot or possibly cold; makes 8 servings.

butter, lemon peel, egg, flour, baking soda, salt, sour cream

Taken from cookeatshare.com/recipes/blueberry-torte-88438 (may not work)