1. Preheat oven to 350F (180C). 2. In large bowl, beat butter with sugar until blended, then beat in egg and almond extract. 3. In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended. 4. Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside. 5. Now make filling. 6. Toss together blueberries, liqueur and lemon rind; pour over crust. 7. In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries. 8. Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp. 9. Let cool in pan on rack. 10. Refrigerate for 4 hours or until chilled. 11. Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
