Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1/4 cup sugar

  3. 2 cups all-purpose flour

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt FILLING:

  6. 4 cups fresh or frozen blueberries

  7. 1 cup sugar, divided

  8. 1/4 cup quick-cooking tapioca

  9. 1/2 teaspoon ground cinnamon

  10. 1/2 teaspoon grated lemon peel

  11. 1/8 teaspoon ground nutmeg

  12. 2 egg yolks

  13. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  14. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

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


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