Blueberry Torta
  • 2 cups fresh or frozen blueberries, patted dry
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup confectioners sugar
  • 1 teaspoon milk




Preheat oven to 350°F. Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended. Add flour, baking powder and eggs; beat until combined. Spread batter in the prepared pan. Sprinke blueberries evenly over batter. Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on a rack for 10 minutes. Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.

YIELD: 8 servings

Per serving: 265 calories, 3.6 g protein, 13.5 g fat, 33.7 g carbohydrate