Gâteau aux Bleuets (Blueberry–Sour Cream Torte)

FOR THE CRUST

Step 1: Preheat the oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper.

Step 2: In a mixing bowl using a hand-held electric mixer, beat butter until creamy. Gradually beat in sugar, then beat in egg yolks until mixture is fluffy. In another bowl, use a fork to blend flour with baking powder and salt. Gradually beat dry ingredients into butter mixture.

Step 3: Press 2 cups (500 mL) of the crust mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and reduce the oven temperature to 350°F (180°C). Press remaining crust mixture 1½ inches (4 cm) up the sides of the pan.

FOR THE FILLING

Step 4: In a medium saucepan, mix together blueberries, sugar, tapioca, lemon peel, cinnamon, and nutmeg. Let stand for 15 minutes. Then cook over medium heat, stirring occasionally, until bubbling. Spoon into crust in the springform pan.

FOR THE TOPPING

Step 5: In a small bowl, blend beaten egg yolks with sour cream, sugar, and vanilla. Spoon over blueberry filling.

Step 6: Bake cake at 350°F (180°C) for 45 minutes or until firm. Cool and refrigerate to chill well before serving. Torte will keep in the refrigerator for up to 2 days