Maine Wild Blueberry Torte Delicious Whipped Cream Dream
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Indulge in a Delicious Maine Wild Blueberry Torte Layers of moist cake fluffy whipped cream create a dream dessert Order your blueberry dream now
Total Time:2 hours 50 minutes
Yield:8 servings 1x
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
4 cups Maine wild blueberries
½ cup granulated sugar (for filling)
2 tablespoons lemon juice
2 tablespoons cornstarch
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Make the Shortbread Crust
Preheat your oven to 350°F (175°C). In a large bowl, cream together ½ cup (1 stick) of softened butter and ¼ cup of granulated sugar until light and fluffy. Gradually add 1 ½ cups of all-purpose flour and mix until just combined. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 15-20 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.
Prepare the Wild Blueberry Filling
In a medium saucepan, combine 4 cups of Maine wild blueberries, ½ cup of granulated sugar, 2 tablespoons of lemon juice, and 2 tablespoons of cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let the filling cool completely.
Whip the Cream
In a large, chilled mixing bowl, combine 2 cups of heavy cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until stiff peaks form.
Assemble the Torte
Spread half of the whipped cream evenly over the cooled shortbread crust. Top with the cooled wild blueberry filling. Spread the remaining whipped cream over the blueberry filling. Refrigerate for at least 2 hours before serving.
