Yields
12 servings
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ingredients
Crust
½
cup butter, softened
½
cup sugar
1
egg
½
tsp almonds, extract
1 ½
cup flour
1 ½
tsp baking powder
tsp salt
Filling
5
cup fresh or frozen blueberries
2
Tbsp orange liqueur
1
tsp finely grated lemon, rind
2
cup sour cream
3
Tbsp minute tapioca
2
egg, yolks
½
cup sugar
½
tsp almonds, extract
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directions
Step 1
Preheat oven to 350ºF (180ºC).
Step 2
In large bowl, beat butter with sugar until blended. Beat in egg and almond extract.
Step 3
In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
Step 4
Pat over bottom and 2 inches (5 cm) up side of greased 10-inch (3 L) springfrom pan. Set aside.
Step 5
Toss together blueberries, liqueur and lemon rind; scrape over crust. In bowl, whisk together sour cream, egg yolks, minute tapioca, sugar and almond extract; scrape evenly over blueberries.
Step 6
Bake in centre of 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 to serve.