Blueberry Torta
Contributed by: NAPSA
Simple Blueberry Treats Are a Hit (NAPSA) - Now's
the time to eat our fill of juicy fresh blueberries. Fortunately-for those of us who'd rather hit the
lounge chair than slave in the kitchen-some of the most delectable ways to prepare North
America's famous native berries are also the easiest.
Versatile enough to serve at a backyard barbecue or casual weekend brunch, Blueberry
Torta calls for a pint of fresh blueberries, spread over a "one bowl" batter and drizzled with a
simple white icing.
Once blueberry season is over, make it with frozen blueberries!
Ingredients:
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 cup flour
- 1 teaspoon baking powder
- 2 eggs
- 1/4 cup confectioners sugar
- 1 teaspoon milk
Directions:
Preheat oven to 350 F. Butter a 9-inch springform or cake pan. In a mixing bowl, with an electric
beater, beat sugar and butter until well blended. Add flour, baking powder and eggs; beat until
combined.
Spread batter in the prepared pan. Sprinkle blueberries evenly over batter. Bake until cake
pulls away from the sides of the pan and is golden, about 1 hour. If using a springform pan,
remove sides and place cake on a platter.
Cool on a rack for 10 minutes.
In a small bowl, combine confectioners sugar with milk; drizzle over blueberries.
Serving Size: Yield: 8 servings
