Amy’s Favorite Blueberry Torte

There’s something timeless and comforting about a dessert made with fresh, seasonal fruit. This blueberry torte brings together the natural sweetness of ripe blueberries with a soft, buttery base and a tender golden crust. It’s simple, elegant, and just rustic enough to feel like a family favorite passed down through generations. Whether you're hosting a garden brunch or need a quick weekend treat, this torte delivers on flavor and charm with every bite.

Ingredients:

1/2 cup cold butter
1 cup all-purpose flour
1 tablespoon sugar
1 8oz. package cream cheese, softened
1 cup confectioners' sugar
1 pint heavy whipping cream, beaten to stiff peaks
3 cups fresh or frozen blueberries
3/4 cup water, divided
2/3 cup granulated sugar
2 tablespoons cornstarch

Instructions:

Mix butter, flour, and sugar for the pie crust. Press the mixture into a 13 x 9 x 2" pan. Bake at 350 degrees for 15 minutes or until lightly browned. Watch closely as it burns easily! Cool completely. Beat softened cream cheese and confectioners' sugar until light and fluffy. Fold in beaten cream and spread over the cooled crust.

Meanwhile, cook blueberries with 1/4 cup water mixed with cornstarch, granulated sugar, and the remaining 1/2 cup water until the berries are thickened. Chill thoroughly. Spoon the blueberry mixture over the cream cheese mixture. Chill for several hours or overnight. Cut into squares and serve with a dollop of whipped cream on top.

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