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Blueberry Torta

Blueberry Torta

8 servings



  • 2 cups fresh or frozen blueberries, patted dry
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup confectioners sugar
  • 1 teaspoon milk



Preheat oven to 350°F.  Butter a 9-inch cake pan. 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.  Sprinkle blueberries evenly over batter.  Bake until cake pulls away from the sides of the pan and is golden, about 1 hour.  Cool on rack for 10 minutes.  Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.