Blueberry Torte

Blueberry Torte

1 Review
From: EatingWell Magazine, July/August 1995

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • 2 large egg whites, lightly beaten
  • 1 tablespoon melted butter
  • 2 teaspoons vanilla extract, divided
  • 1 large egg
  • ⅔ cup low-fat sweetened condensed milk
  • 2 tablespoons cornstarch
  • 1½ cups cups nonfat plain yogurt
  • Grated zest of 1 lemon
  • 3 cups blueberries, preferably wild
  • Confectioners’ sugar for dusting


  • Active

  • Ready In

  1. Preheat oven to 300°F. Coat a 9-inch springform pan or 8-inch square cake pan with cooking spray.
  2. 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.
  3. 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, 1¼ to 1½ 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 information

  • Per serving: 238 calories; 6 g fat(1 g sat); 1 g fiber; 40 g carbohydrates; 6 g protein; 8 mcg folate; 21 mg cholesterol; 26 g sugars; 119 IU vitamin A; 5 mg vitamin C; 145 mg calcium; 1 mg iron; 156 mg sodium; 304 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, 1 fat

Reviews 1

October 24, 2016
profile image
By: nancywein0115
Phenomenal - light, delicious and beautiful. I am going to have a dinner party just so I can make it for dessert.
More Reviews