Categories: Recipes Date: Apr 29, 2013 Title: 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.
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.
Recipe compliments of Miss-Lou Blueberry Growers Association