Tuesday, April 26, 2016

~Blueberry Torte~

Blueberry Torte
Do you enjoy desserts filled with blueberries?  Our supply of the local fruit in the freezer is almost gone!  How did that happen?  There are only 3 bags left.  I had plans for one bag this past week. 

The blueberries were defrosted & good to go!  One stick of unsalted butter was on my counter along with my springform pan.  A Blueberry Torte was on my mind.  This yummy light dessert is filled with 2 cups of blueberries.  Marian Burros' & Lois Levine's very popular Plum Torte is enjoyed by so many people, you've probably seen the basic recipe before.  But, I don't use plums when baking this dessert.  I use blueberries.  Blueberries are just the best with my family, so we enjoy a Blueberry Torte!  It's so delicious!  I've changed the original recipe a bit, but always use a stick of unsalted butter.  Margarine just doesn't make it, here.

My Changes:
  • Use 2 Egg Whites + 1 Whole Egg.
  • Add 1 teaspoon Cinnamon into batter.
  • Add 1/4 Cup Milk (I use Soy Milk) into batter.
  • Sprinkle less Cinnamon/ Sugar on top.
After prepping the batter, spoon into a springform pan that has been sprayed with PAM.  Use fresh washed blueberries or defrosted drained frozen blueberries.  Scatter on top of the batter & slightly push in.  Sprinkle on the cinnamon/ sugar mixture & place in the preheated 350°F oven.  In 45- 50 Minutes a yummy dessert is baked!
Ready to be placed in the 350°F oven.

Blueberry Torte
     adapted from Marian Burros' 
     & Lois Levine's Plum Torte recipe

Oven:  350°F          Baking Time:  45- 50 Minutes

1/4 lb. unsalted Butter, softened  
3/4 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon- can use a little less.
pinch of salt
1 Whole Egg + 2 Egg Whites
1/4 Cup Milk- can be Soy, Whole or Low Fat
2 Cups Blueberries- defrosted, drained frozen or fresh washed 

For Cinnamon/ Sugar Mixture, combine:  
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Cinnamon
***I've saved an empty Cinnamon container with shaker top to make/ store my Cinnamon/ Sugar Mixture.  
      This comes in very handy!  

    1. Using a mixer, combine Butter & 3/4 Cup Sugar, beat.
    2. To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
    3. Beat with mixer.  Batter will be stiff. 
    4. Slowly add 1/4 Cup Milk & beat.
    5. Using a large spoon place batter in springform pan that has been sprayed with PAM.  Spread evenly.
    6. Place Blueberries on top of batter & gently press in slightly.
    7. Sprinkle Cinnamon/ Sugar Mixture on top.
    8. Bake in preheated 350°F oven for 45- 50 Minutes.
    9. Use toothpick or cake tester to test for "doneness".
    10. Place on cooling rack for 10 Minutes.
    11. Remove sides from springform pan.  Cool longer.
    12. When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
    13. Place another cooling rack on top of torte, flip over.  Remove bottom of pan.
    14. Then place plate on torte bottom & flip again.
    15. Serve slices with vanilla ice cream or dollop of whipped cream.
    Slices of this Blueberry Torte also freeze very well!  It's a great dessert surprise to locate in the freezer after a busy day!  However, this time there were no extra slices to freeze.  There are a couple more bags of local blueberries in our freezer!  :)


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