Blueberry Torte

Grandma Dolin’s Holiday Torte

This is a great dessert that keeps for days in the fridge, but to be fair, it never lasts that long.


  • Crust
    • 1.5 cups flour
    • 2/3 cup butter
    • 1 TBL sugar
  • Topping
    • 8 oz cream cheese
    • 8 oz Whipped cream
    • 1 cup powdered sugar
    • 20 oz fresh blueberries or a can of blueberry pie topping


  1. Mise en Place – measure and prepare your ingredients before starting.
  2. Make the crust
    1. Cut cold butter into flour like you do when making a pie crust.
    2. Mix ingredients with your hands until blended
    3. Using a half-sheet baking tray (9×15 – probably what most of you call a full size tray), press dough into greased pan.
    4. Poke crust with fork
    5. Bake at 350 for 15 mins or until slightly brown.
    6. Cool completely before adding topping.
  3. Make topping
    1. Beat cream cheese and powdered sugar until fluffy.
    2. Fold in cold whipped cream.
    3. Evenly spread on curst and chill until firm.
    4. Cook blueberries in a small amount of sugar, like you do when making jam. Let cool. Or, open a can of pie topping.
    5. Spread blueberries on top of cream cheese mix and return to refrigerator.
  4. To serve, cut even sized squares using a pizza cutter of butter knife.