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| Blueberry Torta |
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| 2 cups |
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fresh or frozen blueberries, patted dry |
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| 1/2 cup |
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sugar |
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| 1/2 cup |
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butter, softened |
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| 2 |
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eggs |
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| 1 cup |
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flour |
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| 1 tsp |
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baking powder |
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| 1/4 cup |
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confectioners sugar |
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| 1 tsp |
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milk |
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| 1 |
Preheat oven to 350°F. Butter a 9-inch cake pan. |
| 2 |
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. |
| 3 |
Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on a rack for 10 minutes. |
| 4 |
Turn out onto cake plate, blueberry side up. |
| 5 |
In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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265.00 |
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% Daily Value |
| Total Fat 13.00g |
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20% |
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| Carbohydrates 33.00mg |
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11% |
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| Protein 3.00g |
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6% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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