Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 cups fresh or frozen blueberries (if using frozen add 4 teaspoons minute tapioca to the filling)
- 2 tablespoons orange liqueur
- 1 teaspoon finely grated lemon rind
- 2 cups sour cream
- 2 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon almond extract
Directions
In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.
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By beckay_4530294
Potomac, MD
on July 15, 2007
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My stomach is so pleased with this recipe. Except I would probably rename the recipe to just a 'blueberry tart' since the blueberry to flan ratio is like a billion to one. But I don't care. Because this was SO...GOOD.
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