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Blueberry-Sour Cream Dessert

Ingredients
1 recipe Dessert Crust (below)
3 cups fresh or frozen blueberries
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1/4 cup water
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
2-1/2 cups dairy sour cream
3 egg yolks, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
Fresh blueberries (optional)

Directions
1. Prepare and bake Dessert Crust. Reduce oven temperature to 350
degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup
sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand
for 15 minutes. Cook and stir mixture over medium heat until blueberries
become juicy and mixture is bubbly. Turn into partially baked Dessert
Crust.

2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup
sugar, and the vanilla. Pour evenly over blueberry mixture.

3. Bake about 50 minutes or until sour cream layer is set when gently
shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife,
loosen crust from side of pan; remove side. Cover and chill overnight
before serving.

4. To serve, if desired, garnish with additional blueberries. Makes 12
to 16 slices

Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl,
beat 1/2 cup butter, softened, with an electric mixer on medium to high
speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder,
and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups
all-purpose flour; beat until combined. (Mixture will be crumbly). Work
dough mixture with your hands just until mixture holds together. Press
the mixture on the bottom and 1-1/2 inches up the side of an 9-inch
springform pan. Bake for 12 minutes or until edges of crust are lightly
browned. Cool on wire a rack while preparing filling.

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