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.
Recipe by In Good Taste at https://ingoodtaste.kitchen/blueberry-sour-cream-torte/