Blueberry Butter Cream Torte

Forgot the birthday and need an insta-cake? If it’s blueberry season, or if you smartly stashed berries in the freezer for the long months between blueberry harvests, the birthday party will go on! Savvy CCFM shoppers fill quart freezer bags with the luscious berries in the height of the season to be eaten like candy or made into impromptu desserts year-round.


  • 1 cup finely crushed vanilla wafers, divided
  • 1/4 cup (1/2 stick) butter, melted
  • 3/4 cup confectioners’ sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 egg
  • 2-1/2 cups blueberry pie filling (see recipe for Basic Blueberry Pie Filling)
  • 1 cup whipping cream


To prepare Crust: In a mixing bowl, combine 3/4 cup vanilla wafer crumbs and butter; mix well. Press into the bottom of a 10-inch pie plate.

To prepare Filling: Combine confectioners’ sugar and butter in a bowl; beat until light and fluffy. Add egg and beat well. Spread creamed mixture over crust. Spread blueberry pie filling over creamed mixture. Beat cream until stiff peaks form, then spread on top of blueberry filling. Sprinkle remaining 1/4 cup vanilla wafer crumbs over the top of the pie. Refrigerate at least 1 hour before serving.

Serves 8-10

Recipe compliments of Miss-Lou Blueberry Growers Association

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.