Grandma’s Blueberry Torte

This dessert is full of nostalgia for me.  I was hooked the first time my new grandma, Josie, made this torte.  At eight years old, I was and enchanted by her quiet, sweet ways ( not yet old enough to appreciate her wealth of wisdom.)  When I married, she arrived a week ahead of time and quietly served- cooking, cleaning and doing dozens of other little jobs I wasn’t even aware of.   We enjoyed some time in the kitchen as she coached me through four pans of blueberry and cherry tortes for the rehearsal dinner ( I baked bread and dessert- she did everything else.)  She traveled up to Alaska and visited while I was pregnant with our first baby, disposing a little bit more of her vast knowledge of herbal remedies, gardening and natural medicine. I was just becoming interesting at this point, but sadly I didn’t get anymore grandma time- she passed away far too soon.  I’ve missed her over the years and often yearn to enjoy another delightful and informative chat with grandma.  After her death I was somewhat consoled by the introduction of Google- it wasn’t near as comforting as calling up grandma Josie, but at least someone could answer my questions!

three layers of yum


2 cup flour

1 cup butter

½ cup brown sugar

*optional ½ cup chopped nuts


8 ounces room temperature cream cheese

1 cup powdered sugar

1 tsp vanilla

2 cups whipped cream


1 cup sugar

1 cup water

2 cups blueberries (or any other berry you prefer)

1 teaspoon almond extract

2-3 Tablespoons cornstarch

Cut butter into flour, sugar and nuts until crumbly (a food processor works great)

Press into a 9×15 baking pan and bake at 350 for 20 minutes or until light brown.  Cool before adding the filling

While the crust is baking, mix sugar, water, and blueberries in a saucepan and cook to a simmer.

Mix the cornstarch with 2-3 Tablespoons of water before adding to blueberry sauce

Stir and cook a couple minutes longer, until it begins to thicken (will thicken more as it cools)

Stir in almond extract and remove from heat

Next make the filling by mixing cream cheese, sugar and vanilla until creamy

Fold in whipped cream

Layer on cooled crust

Add cooled topping to torte and store in fridge or freezer

Don’t let the three steps to this dessert scare you away.  It’s worth the time and dishes:)  One 9×13 pan can served at least 20 people as it’s so rich.

The original recipe called for coolwhip but I just can’t use that stuff anymore.  You can also substitute two cans of pie filling for the topping (must admit I like that cherry pie filling!)  but we always had gallons of Alaskan blueberries in the freezer- and nothing compares to arctic berries!


big ‘ol pan of blueberry delight

0 Replies to “Grandma’s Blueberry Torte”

  1. She was surely a big blessing to all of us who were left to suffer at the hands of someone who took people’s love and feelings for granted. I don’t know how he got so lucky two time around but I think God for her and for Lydia!

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