Recipe - Blueberry Torte

One half cup Butter or margarine,
softened
2 teaspoon Grated lemon peel
1 Egg
1 One half cup Pillsbury's BEST all Purpose
FLour or unbleached
Flour
2 tablespoon Poppyseed
One half teaspoon Baking soda
One fourth teaspoon Salt
One half cup Dairy sour cream

1. Cake Mix: 2/3 cup sugar

2. Filling: 2 cups fresh or frozen blueberries, thawed, drained on
papertowels 1/3 cup sugar 2 tsp. flour One fourth tsp. nutmeg

3. Glaze: 1/3 cup powdered sugar 1 to 2 tsp. milk
******************************************************* ************** ****
*

Heat oven to 350 degrees. Grease and flour bottom and sides of 910 inch
springform pan. In a large bowl, beat 2/3 cup sugar and butter until light
and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly
spoon flour into measuring cup; level off. In a medium bowl, com bine 1
One half cups flour, poppyseed, baking soda and salt; add to butter mix ture
alternately with sour cream. Spread batter over bottom and 1 inch up sides
of greased and floured pan, MAKING SURE BATTER ON SIDES IS One fourth INCH THICK.
In a medium bowl, combine all filling ingredients; spoon over batter. Bake
at 350 degrees for 4555 minutes or until crust is golden brown. Cool
slightly. Remove sides of pan. In a small bowl, combine powdered sugar and
enough milk until glaze is of desired drizzling consistency; blend until
smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini