Summer Chillers: Blueberry Torte

You’ll have to fire up the oven and the stove for this one today, but it’s worth it.

Blueberry season is in full swing around here. I brought home 10 lbs from a local farm last week. Most are to freeze for winter. But I thought I’d enjoy a few now with this dessert.

Blueberry Torte Recipe

Graham Cracker Crust

1 1/2 C crushed Graham crackers

1/2 C margarine, melted

4 Tbs sugar

Preheat oven to 375 degrees. Mix together graham crackers, margarine and sugar. Press into bottom of 9 x 13 inch pan. Par-bake 5 minutes. Leave oven on for the next step.


8 oz. cream cheese, softened

2 eggs

1/2 C sugar

1 tsp vanilla

While crust is par-baking, beat together cream cheese, eggs, sugar and vanilla. Pour into par-baked crust. Return to oven for 15 minutes.

Blueberry Topping

1 quart blueberries

4 tbs corn starch

3/4 C sugar

While filling is baking, put corn starch and sugar in a large sauce pan. Add enough water to cover bottom of the pan. Put pan on a burner over medium heat. Stir until corn starch is dissolved. Add blueberries. Cook until thickened. Stir occasionally.

Let the blueberry mixture cool a bit then pour over cheese filling. Chill in fridge. Cut into squares and serve with whipped cream.

This is another fast, easy recipe. If you have all your ingredients close at hand, and remember to take the cream cheese out to soften ahead of time, this should take you about a half an hour to put together.

Kids love to help crush the graham crackers. I put the whole crackers in a large Ziploc bag then let my son pound away with the rolling pin. And any crumbs left over just store in the bag for another day.

Don’t have time to wait for the topping to cool? Take the pan off the stove and place on top of a large bowl of ice cubes. Stir the mixture. You won’t believe how fast this cools things down.

Recipe came from my Grandma Awald

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