Blueberry Sour Cream Torte

This yummy dessert came to us after a delicious dinner at our friend, Craig Domski's home. It is loaded with fresh blueberries, giving you a delicious blueberry crunch in every bite. Don't even think about using less blueberries than the recipe calls for.

1 cup walnuts, toasted and chopped
1 cup graham crackers, crushed
3 Tbs sugar
6 Tbs butter, melted
1½ cups sour cream
1 cup sugar
5 Tbs flour
3 eggs, slightly beaten
1 tsp almond extract, or less*
½ tsp salt
4 pints FRESH blueberries
8 Tbs flour
5 Tbs chilled butter, cut into pieces
½ cup chopped pecans
3 Tbs sugar

FOR CRUST: Process graham crackers and 3 Tbs sugar until fine. Pulse in walnuts and butter. Press into bottom of a 10-inch springform pan. Bake 10 minutes @400º.

FOR FILLING: Mix sour cream, 1 cup sugar, and 5 Tbs flour. Blend in eggs, almond extract, and salt. Stir in blueberries. Spoon into crust and bake until set, about 35 min.

FOR TOPPING: Using fingertips, mix 8 Tbs flour and butter in a medium bowl, until small clumps form. Mix in pecans and 3 Tbs sugar. Spoon over torte. Bake until topping browns lightly, about 12 min.

Cool torte to room temp, and then refrigerate.

*It's just a little too much almond flavoring for my taste buds. I recently had it with half the amount (½ tsp) but I think it could stand just a little bit more. Next time I will use ¾ tsp almond flavoring.