This Blueberry Torte recipe is adapted from one I found on the King Arthur website. If you haven’t discovered their site stop by and check it out, they not only sell all sort of wonderful flours and kitchen bakeware but they have so many wonderful recipes!

This is a dense, thin cake, which is wonderful with any of the end of the summer fruits: raspberries, blueberries, plums or a mixture. I’ve made it with plums and it was delicious. Today I used blueberries.

Blueberry Torte

Ingredients:

½ cup butter
¾ cup sugar
1 tsp baking powder
¼ tsp salt
2 large eggs
1 tsp vanilla extract
1 cup all purpose flour
2 cups of blueberries
2 Tbsp sugar mixed with 1 tsp cinnamon, to sprinkle on the top

Directions:

Preheat your oven to 350 degrees and lightly grease an 8” square pan.

Combine the butter, sugar, baking powder and salt, beat until smooth.

Add the eggs, beating until combined. The mixture may look somewhat coagulated, which is just fine. Add the vanilla. Add the flour, mixing to make a smooth, stiff batter.

Spread the batter in your pan, It will be stiff and will be spread fairly thin. Sprinkle the blueberries on top and sprinkle with the cinnamon-sugar.

Ready for the oven.

Bake for about 40 minutes or until done. The cake showing around the berries will be a light golden brown. Remove from the oven and serve warm or at room temperature.

Ready to serve.

Serves about 9-10.

Blueberry Torte

 
 

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