Blueberry Torte

“To make this recipe even better, hold back half the blueberries until after the filling thickens and cools to give it a more fresh taste.” – Calla Ferre

Blueberry Torte

Course: Pastries


  • 1 Cup Sugar
  • 1/2 Cup Butter
  • 3 Eggs Separated
  • 1 Cup Flour
  • 1/2 Teaspoon Baking Powder
  • 1 Cup Sugar
  • 3 Tablespoons Cornstarch
  • 1 Teaspoon Lemon Juice
  • 1/4 Cup Water
  • 1 Quart Blueberries
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Vanilla
  • Dash Salt
  • Walnuts Chopped


  • Crust: Mix 1 cup sugar, butter, egg yolks, flour and baking powder. Pat into tin and bake 10 minutes or until browned in a moderate (350 degree) oven.
  • Filling: Mix together 1 cup sugar and cornstarch. Add blueberries, lemon juice and water in a double boiler. Stir in sugar/cornstarch mixture and cook until mixture thickens. Cool and spread on crust.
  • Meringue: Beat egg whites, 1/2 cup sugar, vanilla and salt until stiff peaks form. Spread on cooled filling and cover with walnuts. Brown in 400 degree oven.

Recipe – Calla Ferre