DessertsDesserts
Servings: 10 - 12
Description:
I made this and it turned out terrific!!!! We topped with whipped cream but it wasn't needed. It is much like a filled cheese cake because of the custard like mixture on top of the blueberries.
Good recipe!
Amount |
UOM |
Description |
Notes |
Crust |
|||
| ¾ | C | butter | |
| ¼ | C | sugar | |
| 2 | egg yolks | ||
| 2 | C | flour | |
| 1 | tsp | baking powder | |
| ½ | tsp | salt | |
Filling |
|||
| 4 | C | fresh blueberries | |
| ½ | C | sugar | |
| ¼ | C | quick cooking tapioca | |
| ½ | tsp | finely shredded lemon peel | |
| ½ | tsp | cinnamon | |
| ⅛ | tsp | ground nutmeg | |
Topper |
|||
| 2 | slightly beaten egg yolks | ||
| 2 | C | dairy sour cream | |
| ½ | C | sugar | |
| 1 | tsp | vanilla | |
Crust Instructions:
- Cream ¾ cup butter and ¼ cup sugar. Add 2 egg yolks; beat till fluffy. Stir together 2 cups flour, 1 tsp baking powder, and ½ tsp salt. Blend into creamed mixture. Press ⅔ of the mixture on the bottom of a 9" spring form pan. Bake in 400° oven 10 minutes. Cool. Reduce oven temperature to 350°. Press remaining crust mixture 1½" up sides of pan.
Filling Instructions:
- In saucepan combine berries, sugar, tapioca, peel and spices; let stand 15 minutes. Cook and stir till bubbly. Turn into crust.
Topper Instructions:
- Blend 2 slightly beaten egg yolks, 2 cups dairy sour cream, ½ cup sugar, 1 tsp vanilla, spoon over fruit.
- Bake in 350° oven for 45 minutes. Cool, then chill.
Judy Gambill
