blueberry–sour cream torte

Ingredients For blueberry–sour cream torte

• CRUST
• 3/4 c

  (175 ml) butter, softened
• 2

  egg yolks
• 2 c

  (500 ml) all-purpose flour
• 1 tsp

  (5 ml) baking powder
• 1/2 tsp

  (2 ml) salt
• TOPPING
• 2

  egg yolks, slightly beaten
• 2 c

  (500 ml) sour cream
• 1/2 c

  (125 ml) granulated sugar
• 1 tsp

  (5 ml) vanilla extract
• FILLING
• 4 c

  (1 l) fresh blueberries
• 1/2 c

  (125 ml) granulated sugar
• 1/4 c

  (60 ml) quick-cooking tapioca (instant or minute)
• 1/2 tsp

  (2 ml) finely grated lemon peel
• 1/2 tsp

  (2 ml) ground cinnamon
• pinch ground nutmeg