For as long as I can remember, I’ve wanted to be perfect.
This was never a conscious decision; but rather one that I recognize looking back on my habits from years ago.
Whenever I took notes in class, I would sometimes start them two, three times, ripping each sheet of paper from my notebook to start clean – if I made a spelling error, skipped a line or just plain disliked the way my handwriting looked.
As soon as I reached the age where your parents stop picking out your clothes from the store, I always looked to other girls’ fashion senses before settling on my own.
Regardless of whether something actually suited me I went through flannel button-down shirts in sixth grade, sweater vests in high school and low-rise jeans in college because everyone else was wearing them (and as I type this now: what was everyone thinking!?).
At twenty-six, I’m starting to realize that perfect is a state of mind.
For some people, perfect might be a corner office, a $300 pair of shoes.
For another, perfect might be sitting outside on a patio at 3pm on a Wednesday with a cold beer.
Someone’s perfect outfit is another person’s perfect book and cup of coffee on Sunday morning in sweatpants.
I don’t think I know exactly what my perfect is but I think it’s somewhere in the middle of all of that right now.
There are certain things though, that most of us can agree on.
Perfect is feeling content in the moment and perfect is a dessert that you remember long after it’s gone (and yes, it comes in many shapes and forms).
There is nothing about this dessert that isn’t perfect.
It’s whole is a sum of three separate parts: separate but delicious.
A fluffy, cheesecake-reminiscent sour cream topping over a cinnamon-laced blueberry filling, all held together by an almond-enriched crust.
- Blueberry Sour Cream Torte
For the crust- 1½ cups flour
- ½ cup sugar
- ½ cup ground almonds
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ cup butter (1 stick)
For the Filling- 4 cups fresh blueberries
- ½ sugar
- 1 tsp. fresh lemon juice
- Zest of 1 lemon
- ½ tsp. ground cinnamon
- ¼ cup cornstarch
For the topping- 2 egg yolks
- 2 cups sour cream
- ½ cup sugar
- 1 tsp. pure vanilla extract
- Prepare the crust: Position a rack in the center of the oven and preheat oven to 400°F. Grease a 9″ found springform pan and line the pan bottom with a parchment paper round. Set aside.
- In a large bowl, combine the flour, sugar, almonds, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the dry ingredients until it forms coarse crumbs. Press the mixture onto the bottom of the prepared pan.
- Bake for 10 to 15 minutes, until the crust is golden. Remove the pan from the oven and set it aside to cool on a wire rack. Reduce the oven temperature to 350ºF.
- Prepare the Filling: In a medium saucepan, toss the blueberries with the sugar, lemon juice, lemon zest, cinnamon, and cornstarch. Cook over medium heat until the blueberries are bubbling and beginning to burst, about 3 to 5 minutes, stirring gently several times. Reduce the heat to low and simmer for 3 minutes. Set aside to cool slightly.
- Prepare the topping: In a medium bowl, combine the egg yolks, sour cream, sugar, and vanilla. Mix until well combined.
- Finish the Torte: Spoon the filling over the crust. Spoon the topping evenly over the filling and smooth it with a rubber spatula.
- Bake for 45 minutes, or until the topping browns and appears to have set. Set the pan on a wire rack until completely cool. Release and remove pan sides.
21 Comments
ISW
May 30, 2012 at 5:46 pmThis was great! Brought this work and everyone enjoyed it.
I made a few modifications: almond meal for ground almonds (this probably was why I needed to add some more butter with a little coconut oil), sour cream replaced by 1/2 greek yogurt and 1/2 labna. Because I was not paying attention, I switched the placement of the filling and topping, turned out lovely with the protruding blueberries, haha.
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marla
September 7, 2011 at 9:31 pmMaris, this torte is stunning!
Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
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Katie
April 13, 2010 at 9:17 pmMaris, this is Katie McHugh, Shaan’s girlfriend. He told me about your blog months ago and I’ve been perusing ever since! You might know this already, but we’re moving to Chicago in the fall and I’m excited to meet you and perhaps eat some of your food… haha. This torte looks AMAZING!!!
Best,
Katie
Kristen Doyle
April 8, 2010 at 11:10 pmFor me, this dessert looks perfect!
unconfidentialcook
April 7, 2010 at 9:28 pmThanks so much for checking in….Things are getting better here, and I hope to be back soon. The torte looks fabulous!
grace
April 7, 2010 at 6:34 amnot only is this gorgeous (i think blueberries contribute to the most stunning creations), but i’m sure it tastes outstanding. great treat, maris!
incidentally, i also fell victim to the low-rise jeans trend. i cringe to think of everyone who saw my underwear…or worse. 🙂
Jackie
April 6, 2010 at 11:53 pmIsn’t it interesting how your definition of perfect changes over time? That’s why it’s important to find perfect dishes like your torte that are timeless.
Dana
April 6, 2010 at 5:01 pmI love this post, Maris. You are so mature! I was a total idiot at 26 (which is evidenced by the fact that I married the wrong guy). I know I’ve said this before but you definitely have your head on straight. I’m so glad this torte gave you a moment of perfection. You had none of the blueberry spillage that I did and it looks perfect.
Maris (In Good Taste)
April 6, 2010 at 4:43 pmAmy, frozen blueberries would probably be fine! I would definitely thaw them out first.
Juliana
April 6, 2010 at 4:41 pmOh Maris, this torte looks delicious, so fruity…and love the idea of having almond in the crust…yummie 🙂
Daryl
April 6, 2010 at 2:18 pmThat looks so amazing. Save me a piece
Joanne
April 6, 2010 at 1:31 pmI saw this on Dana’s blog also and immediately started salivating. And thinking about when blueberries would be ripe enough for me to make this. Yours looks pretty darn perfect.
kat
April 6, 2010 at 9:48 amOh that does look perfect!
Amy
April 6, 2010 at 9:35 amdo you think frozen blueberries would work just as well if I thawed them first?
Anna
April 6, 2010 at 8:55 amPerfect, eh? I’ll have to try it. I loved the blueberry pie I’ve made a while back, but the filling on this one looks a little smoother.
Lydia (The Perfect Pantry)
April 6, 2010 at 7:51 amSometimes it takes a lifetime to find your own perfect. Knowing that your perfect might not be anyone else’s is the key to happiness. That, and a darned good dessert.
elra
April 6, 2010 at 6:49 amThis blueberry torte might be just perfect for anyone as well.