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As the summer heat begins to wane and berries are at their juicy peak this Blueberry Torte is this perfect end of summer treat. Bursting with blueberries, this simple torte is a springy cake-like dessert you’ll want to devour.
The Best Blueberry Torte
Just as summer begins to wind down, and before fall baking kicks in, I’m always trying to fill up on all the seasonal berries. We love devouring all kinds of berries in our family, especially when they’re mixing in a dessert. This soft and slightly sweet blueberry torte has been one of our recent favorites.
The soft inside of this torte paired with a more chewy outer layer made this not only great for dessert but also breakfast. I personally preferred to enjoy it warmed up with a huge scoop of vanilla ice cream.
What is Torte?
A torte, simple put, is a type of cake. The name itself is derived from the German word “torte,” which means cake. Torte type cakes also have very little flour or none at all causing them to be heavier in texture and in taste.
Some of the most popular style tortes are flourless chocolate tortes or even a chocolate mousse torte.
Ingredients in Blueberry Torte
The ingredients in this blueberry torte are mainly pantry staples, which makes this simple dessert easy to prepare. It’s the perfect treat year-round because you can swap out the fruit you use for something in season.
- Unsalted Butter: using high-quality creamy butter, which is brought to room temperature makes this cake extra fluffy.
- Sugar: the sugar is to add the sweetness to this recipe, but with only 3/4 cup the taste isn’t too powerful.
- Baking Powder: this important baking ingredient is used to slightly lighten the texture and increase the volume of the overall cake.
- Salt: the salt in this recipe strengthens the gluten in the flour while modifying the flavor. It also increases the color of the crust helping it achieve that golden brown.
- Eggs: the eggs are a key binding ingredient and hold the torte together since there’s little flour.
- Vanilla Extract: the vanilla enhances all the other flavors in the recipe and keeps it from tasting flat.
- Lemon Zest: adding this lemon zest is optional, but it adds a hint of delicious citrus flavor to the torte. Use a zester to grate some fresh lemon zest.
- Flour: this torte recipe uses a small amount of flour, which provides a small amount of structure to the overall cake.
- Blueberries: this cake is bursting with blueberries and the more you add the better it will be.
- Cinnamon Sugar Topping: this simple mixture of cinnamon and sugar is used to sprinkle the top of the torte for an extra sweet finish.
How to Make the Best Blueberry Torte
The steps to preparing the best blueberry torte are simple and similar to that of preparing a basic cake.
- Prep: preheat the oven to 350ºF and grease an 8″ or 9″ round or square pan.
- Cream the Butter: Using an electric mixer or a handheld mixer beat the butter and sugar together for 4 to 5 minutes until it becomes lighter in color and creamy in texture.
- Mix the Remaining Ingredients: Add the baking powder and salt and mix until combined. Place the eggs into the mixer one at a time and scrape the sides of the bowl after each addition. Mix in the vanilla extract and lemon zest next. Pour the flour into the mixer and continue to mix until a thick batter is formed.
- Arrange the Torte: Using a spatula spread the batter into the prepared pan evenly and top with the blueberries. Gently press some of the blueberries into the batter.
- Add Topping: In a small bowl mix, the cinnamon and sugar topping together and sprinkle on top of the batter.
- Bake: Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the outer layer is golden brown.
What to Put on Top of Blueberry Torte
There’s really no wrong way to top off your torte! This delicious blueberry cake is also just as tasty on its own. If you’re looking to add to the decadence though, below are some of my favorite toppings.
- Vanilla Ice Cream
- Powdered Sugar Glaze: whisk 1 cup of powdered sugar, 1 teaspoon of vanilla and 1 to 2 tablespoons of heavy cream together to form a glaze. Pour over the torte.
- Any fruit sauce
- Whipped Cream: you can use any whipped cream, but a homemade version will be the ultimate indulgence.
- Crème Fraîche: scoop up a spoonful of this delicious cream and place it on top of a heated slice of torte.
- Powdered Sugar: After the cake cools use a flour sifter or a fine-mesh sieve to sprinkle powdered sugar over the top of the entire cake.
- Extra Berries: any of the above options paired with extra berries will only add an extra delicious flavor.
How to Store Blueberry Torte
Storing this torte recipe is simple and can be kept in a covered cake stand or an air-tight container. There’s no need to place this in the refrigerator. It will last for us to a week.
How to Serve the Best Blueberry Torte
Personally, I love to enjoy this decadent sweet treat warmed up and topped with a huge scoop of vanilla ice cream. You don’t have to heat the blueberry torte though and can enjoy it as is or even add some additional toppings.
FAQ’s for Making Torte
What does torte taste like?
This blueberry torte tastes like a spongy and slightly sweet cake. This particular recipe contains a small amount of flour, which makes it a fluffier type of cake.
What is the difference between cake and torte?
There isn’t much difference between the two, except for a slight variation in ingredients. Tortes generally have little to no flour, which causes them to be a heavier denser type of dessert.
Can I use a different berry than blueberries?
Absolutely! This simple recipe will work with any berry and even taste great as a mixed berry torte. If you’re looking to make this torte in a different season try making it with cranberries, cherries, or even peaches.
Can I use frozen blueberries?
Yes. You can use frozen blueberries or any kind of frozen berry for this torte recipe.
Can I freeze a torte?
Yes. In order to freeze the blueberry torte let it cool completely and double wrap it in plastic wrap or aluminum foil. It can also be stored in an air-tight container and kept in the freezer for up to 3 months.
To serve after freezing thaw the torte in the refrigerator and then let sit out for 30 minutes before slicing and serving. After the torte is thawed completely it can also be heated in the oven or microwave.
Why do ingredients need to be at room temperature for baking?
Allowing your refrigerated ingredients such as butter and eggs to come to room temperature before mixing them into your batter results in a fluffier baked good. An emulsion is formed with dairy products that are brought to room temperature, which gets trapped during the baking process and results in expansion. This is why baked goods turn out fluffier.
Best Blueberry Torte
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Electic Mixer (or handheld mixer)
- Zester
Ingredients
- 8 tablespoons Unsalted Butter room temperature
- 3/4 cup Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- 1 cup All-Purpose Flour
Topping
- 2 cups Fresh Blueberries
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 350ºF and lightly grease an 8" or 9" square pan or a 9" or 10" round pan.
- In the bowl of an electric mixer fitted with the paddle attachment or using a medium-sized mixing bowl and hand-held mixer beat the butter and sugar until creamy, about 4 to 5 minutes.
- Mix in the baking powder, and salt until smooth. Add the eggs, one at a time, scraping down the bowl after each addition. Mix in the vanilla extract and lemon zest. Pour the flour into the mixture and continue mixing until it's well combined and a thick batter is formed.
- Using a spatula spread the batter into the prepared pan evenly and top with the blueberries. Gently press some of the blueberries into the batter.
- In a small bowl mix the cinnamon and sugar together and sprinkle over the top of the cake.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the outer layer is golden brown.
