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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.

BLUEBERRY-GRAHAM CRACKER TORTE

1/2 cup butter or margarine

1 cup sugar

3 eggs

3/4 cup milk

Blueberries

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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