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.
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.
Notes
If using frozen berries place the batter into the oven for 10 minutes before topping with the fruit and cinnamon sugar. This will keep the berries from sinking to the bottom.