Whether you get them fresh, frozen or in a can, blueberries are the stuff of good desserts.

Whether you get them fresh, frozen or in a can, blueberries are the stuff of good desserts.


A favorite of Ruth Ann Wesley of Witt, Ill., is the blueberry torte recipe below — crust, a cream cheese mixture and canned blueberry pie filling. With just seven ingredients in the three layers, it’s easy as well as attractive.


The second recipe is a blueberry buckle coffee cake from Better Homes and Gardens. With buttermilk for tang, it’s made in a springform pan and sprinkled with powdered sugar.


Blueberry Torte


Crust:


½ cup butter


1 cup flour


1 teaspoon sugar


Filling:


1 cup powdered sugar


1 (8-ounce) package cream cheese


1 (8-ounce) tub whipped topping


1 can blueberry pie filling


Cut butter into flour and sugar with hands until well blended. Press crust into 9-by-9-inch pan. Bake 20 minutes. Watch closely as it burns easily. Cool.


To make filling, beat cream cheese and powdered sugar until light and fluffy. Fold in whipped topping. Spread mixture over cooled crust. Chill until firm. Spread blueberries over cream cheese mixture.


Double the recipe for a 13-by-9-inch pan.


Makes 9 servings.


Blueberry Buckle Coffee Cake


1 1/2 cups all-purpose flour


1 cup packed brown sugar


1 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/2 cup margarine or butter


1 slightly beaten egg


1/2 cup buttermilk or sour milk


1 teaspoon vanilla


1 1/2 cups blueberries


1/4 cup all-purpose flour


2 tablespoons granulated sugar


2 tablespoons margarine or butter


1 tablespoon powdered sugar


Grease a 9-inch springform pan. Line the bottom with wax paper; grease the wax paper. Flour the pan; set aside.


In a large mixing bowl stir together the 1 1/2 cups flour, brown sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender, cut in the 1/2 cup margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients. In a small mixing bowl combine egg, buttermilk or sour milk and vanilla. Add all at once to dry ingredients. Stir just until moistened.


Spread batter in prepared pan. Top with blueberries. In a small mixing bowl stir together the 1/4 cup all-purpose flour and granulated sugar. Cut in 2 tablespoons margarine or butter until mixture resembles coarse crumbs. Sprinkle over blueberries.


Bake in a 350-degree oven about 50 minutes or until a wooden toothpick inserted near center comes out clean.


Cool in pan on a wire rack 30 minutes. Invert onto a plate and remove wax paper. Immediately invert the cake again onto a serving plate. Sprinkle with powdered sugar. Serve warm.


Makes 10 servings.


We’re looking for recipes using strawberries, blueberries and raspberries. If you have some, please send to the Trading Post.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.