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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!


  • 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


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

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