MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Blueberry Torte
  Categories: Pies, Cakes
       Yield: 8 servings
  
     1/2 c  Butter or margarine,
            -softened
       2 ts Grated lemon peel
       1    Egg
   1 1/2 c  Pillsbury’s BEST all Purpose
            -FLour or unbleached
            Flour
       2 tb Poppyseed
     1/2 ts Baking soda
     1/4 ts Salt
     1/2 c  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 1/4 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 9-10
   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 1/2 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 1/4 INCH THICK. In a medium bowl,
   combine all filling ingredients; spoon over batter. Bake at 350
   degrees for 45-55 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.
  
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