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Blueberry Buttercream Torte

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Recipe

 

Yield

servings

Prep

30 min

Cook

?

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
crust
1 cup vanilla wafers
finely crushed
*
¼ cup butter
melted
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filling
¼ cup butter
softened
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¾ cup powdered sugar
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1 each eggs
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21 ounces blueberry pie filling
*
½ pint heavy whipping cream
* Camera

Ingredients

Amount Measure Ingredient Features
crust
237 ml vanilla wafers
finely crushed
*
59 ml butter
melted
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filling
59 ml butter
softened
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177 ml powdered sugar
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1 each eggs
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606.9 ml/g blueberry pie filling
*
237 ml heavy whipping cream
* Camera

Directions

Crust: Mix together ¾ cup crushed crumbs and butter (reserve remaining crumbs for topping).

Press into bottom of 10-inch pie plate.

Filling: Beat butter and powdered sugar until light and fluffy.

Add egg and beat well.

Spread over crumb crust.

Spread blueberry pie filling on top.

Whip cream very stiff and spread on top of blueberry pie filling.

Sprinkle ¼ cup reserved crumbs over top.

Refrigerate at least 1 hour before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 30671% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 179mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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