|Suddenly 2 servings remained!|
A 2 cup package of Blueberries was defrosted, then drained. The stick of unsalted Butter was sitting on my counter softening. My springform pan was sprayed with PAM & my Kitchenaid hand mixer along with a large bowl was taken out. Woah! What a yummy torte when baked with Blueberries!
I've changed the original recipe a bit using:
2 Egg Whites + 1 Whole Egg
Adding the 1 teaspoon of Cinnamon into the batter
Adding 1/4 Cup Soy Milk
Sprinkling less Sugar/ Cinnamon on top
Did we enjoy this torte? My DH gave it 2 thumbs up!
Oven: 350°F Baking Time: 45- 50 Minutes
adapted from Marian Burros' + Lois Levine's Plum Torte recipe
1/4 lb. unsalted Butter
3/4 Cup Sugar - I used a little less.
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 Soy Milk - Can use Whole, 1% Milk
2 Cups Blueberries- defrosted & drained or fresh (washed in cool water & drained)
Combine 1 Tablespoon Sugar with 1/2 teaspoon cinnamon in small bowl to sprinkle on top.
- Using a mixer, cream softened unsalted Butter with 3/4 Cup Sugar in large bowl.
- To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
- Beat with mixer. Batter will be stiff.
- Slowly add 1/4 Cup Soy Milk (or Milk) & beat.
- Using a large spoon place batter in springform pan that has been sprayed with PAM. Spread evenly.
- Drain Blueberries (if frozen) & place on top of batter.
- Gently press into batter.
- Sprinkle Sugar/ Cinnamon mixture on top.
- Bake in preheated 350°F oven for 45- 50 minutes.
- Use a toothpick or cake tester to test for doneness.
- Place on cooling rack for 10 minutes.
- Remove sides of springform pan & cool longer.
- When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
- Place another cooling rack on top of torte, flip over. Remove bottom of pan.
- Then place plate on torte bottom & flip again.
- Serve slices with vanilla ice cream or dollop of whipped cream.