Best Blueberry Torte Recipes

BLUEBERRY TORTE

Steps:

• Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
• Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
• Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

BLUEBERRY TORTE SQUARES

Steps:

• In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes. , Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature., Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

BLUEBERRY SOUR CREAM TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust. , In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet. , Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers.

YUMMY AND SIMPLE BLUEBERRY TORTE

Steps:

• Cream together the cream cheese, sugar, condensed milk, and lemon juice.
• Pour into graham cracker crust.
• Refrigerate about an hour to let it set.
• Top with blueberries and serve.
• Enjoy!

BLUEBERRY CHEESE TORTE

Steps:

• In a large bowl, combine the nuts, flour and brown sugar; stir in butter. Set aside 1/3 cup for the filling. Press remaining nut mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs; beat on low speed just until combined. Add lemon juice; beat just until blended. Stir in reserved nut mixture. Pour into crust. , Return pan to baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, cook blueberries over medium heat until heated through. Combine cornstarch and water until smooth; stir into blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; cover and refrigerate until serving. Remove sides of springform pan. Spoon blueberry topping over cheesecake. Refrigerate leftovers.

CREAMY BLUEBERRY TORTE

Steps:

• 1. Mix the pudding mix with milk
• 2. Add the Blueberry Cream cheese - mix well
• 3. Next add the whipped topping
• 4. Cook the blueberries with the sugar to form syrup. Cooks about 5 minutes. Cool it down before using.
• 5. Crush the blueberry cookies in baggie
• 6. Spread the pudding mixture over cake
• 7. Pour the blueberries over cream mixture.
• 8. Sprinkle cookies over the top of cake
• 9. Dollop whipped topping in center of cake and refrigerate until ready to serve.

BLUEBERRY TORTE SQUARES

Steps:

• In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
• Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
• Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

BLUEBERRY ANGEL TORTE

Steps:

• In a large bowl, beat the cream cheese and sugars until smooth; fold in whipped topping. Split cake into four horizontal layers. Place bottom layer on a serving plate; top with a fourth of the whipped topping mixture and a fourth of the pie filling. Repeat layers three times. Refrigerate until serving.

CRANBERRY/BLUEBERRY CRUMBLE TORTE

Steps:

• oven to 350 toast nuts 10 mins oven to 450 food process nuts 10 seconds mix flour nuts butter sugar press half of crumbs into 8 or 9 inch tart pam mix cornstarch and sugar and then fruit in spoon berry mixture in sprnkle remaining crumb crust bake 30 mins

EATING WELL BLUEBERRY TORTE

Steps:

• Preheat oven to 350 degrees.
• Beat eggs, yogurt and sugar until blended.
• Beat in flour, baking powder and pinch of salt and spoon into ungreased 8- , 9- or 10-inch spring form.
• Sprinkle the berries evenly over the batter.
• Sprinkle with about a teaspoon of cinnamon and a few squeezes of lemon juice.
• Bake for about 40 minutes, until toothpick inserted in center comes out clean. Remove and cool to lukewarm before serving. Can be reheated.

BLUEBERRY-SOUR CREAM TORTE

Steps:

• For crust: In a mixing bowl using a hand-held electric mixer, beat butter until creamy. Gradually beat in sugar, then beat in egg yolks until mixture is fluffy. in another bowl, use a fork to blend flour with baking powder and salt. Gradually beat dry ingredients into butter mixture. Press 2 cups (500 mL) of the crust mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and reduce the oven temperature to 350°F (180°C). Press remaining crust mixture 1½ inches (4 cm) up the sides of the pan.
• For filling: In a medium saucepan, mix together blueberries, sugar, tapioca, lemon peel, cinnamon, and nutmeg. Let stand for 15 minutes. Then cook over medium heat, stirring occasionally, until bubbling. Spoon into crust in the springform pan
• For topping: In a small bowl, blend beaten egg yolks with sour cream, sugar, and vanilla. Spoon over blueberry filling. Bake cake at 350°F (180°C) for 45 minutes or until firm. Cool and refrigerate to chill well before serving. Torte will keep in the refrigerator for up to 2 days.

BLUEBERRY CHEESE TORTE

Steps:

• 1. Crush crackers into fine crumbs. Combine butter or margarine, mixing well. Reserve 1/2 cup for topping. Press remaining crumbs into baking dish. Chill for one hour.2. Blend cream cheese with milk until smooth. Spread evenly over crumb crust. Chill until firm. Spread pie filling over cheese & chill again.3. Whip and sweeten cream. Spread over blueberry filling. Sprinkle with reserved crumbs, if desired.