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Torte Features Best of Blueberry Season

June 18, 1987

The season for fresh blueberries doesn't last very long, so take advantage of current supplies to enjoy all the traditional favorites--cobblers, muffins, pancakes--as well as this torte recipe. It's a show-piece dessert that's surprisingly easy to make.

Blueberries and graham cracker crumbs are mixed right into the batter. After baking, the torte is topped with additional blueberries and whipped cream.


1/2 cup butter or margarine

1 cup sugar

3 eggs

3/4 cup milk


1 1/2 cups graham cracker crumbs

1 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

Whipped cream

Cream butter and sugar. Beat in eggs, 1 at time. Stir in milk. Combine 2 cups blueberries, graham cracker crumbs, flour, baking powder and baking soda. Add all at once to batter and beat until smooth.

Pour into greased 8-inch springform pan. Bake at 375 degrees 50 to 60 minutes, or until top is richly browned. Cover top of cake with blueberries and garnish with whipped cream. Makes 8 to 10 servings.

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