During August in Maine, one could happily survive on a diet of lobster, corn-on-the-cob and wild blueberries. Add blueberries to salads, cornmeal muffin mix, pancake batter or use them in simple desserts, such as this cheesecake-like torte.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1995


Recipe Summary

2 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat a 9-inch springform pan or 8-inch square cake pan with cooking spray.

  • Stir together flour, sugar, cinnamon, baking powder and salt in a mixing bowl with a fork. Add oil, egg whites, butter and 1 teaspoon vanilla; mix with a fork or your fingertips until well blended. Press into the bottom of the prepared pan.

  • Whisk together egg, condensed milk and cornstarch in a mixing bowl until smooth. Add yogurt and whisk until smooth. Blend in lemon zest and the remaining 1 teaspoon vanilla. Pour over the crust. Sprinkle blueberries evenly over the top. Bake the torte until the top is just set, 1 1/4 to 1 1/2 hours. (The center will quiver slightly when the pan is gently shaken.) Let cool in the pan on a rack. Loosen edges and remove the pan's outer ring. Serve warm or chilled, dusted with confectioners' sugar.

Nutrition Facts

238 calories; protein 6g; carbohydrates 39.6g; dietary fiber 1.5g; sugars 25.7g; fat 6.4g; saturated fat 1.5g; cholesterol 20.9mg; vitamin a iu 119.5IU; vitamin c 5.2mg; folate 8.3mcg; calcium 145.4mg; iron 0.9mg; magnesium 24.3mg; potassium 304.4mg; sodium 156mg; thiamin 0.2mg.

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Rating: 5 stars
Phenomenal - light delicious and beautiful. I am going to have a dinner party just so I can make it for dessert. Read More