This delicious blueberry torte is made with a crunchy cake base that's topped with a tangy layer of whipped cream cheese. Then a homemade mixture blueberry & lemon is added on top for the perfect fruity-tangy-buttery dessert.
And for more German berry cakes, try almond cherry coffee cake, easy sour cherry cake, traditional Black Forest cake, and blueberry kuchen.
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Tortes are fancy German desserts that are not your average layer cake. They're rich, decadent, multilayered cakes that are often filled with whipped cream, buttercreams, mousses, jams, or fruit. Each layer is usually pretty thin, and tortes are the epitome of "the more flavors, the better!"
The crunchy shortbread base for this blueberry torte was inspired by my recipe for Nussecken or German nut corners. And the tangy cream cheese center was inspired by a Middle Easter dessert for knafeh (also spelled kunafa).
The whipped cream cheese filling is similar to quark, which is a popular ingredient in German baking. Quark is usually softer than cream cheese, and it's used in recipes like cheesecake or Käsekuchen.
Growing up in Germany, we'd often get fresh berries throughout the summer. Cherries, blueberries, and strawberries were some of our favorites to snack on and bake with.
This blueberry torte tastes great with fresh blueberries. But if you can't find any or if they aren't in season, I've also made this torte with frozen blueberries, and it turns out great!
Ingredients and Notes
- Blueberries - Both fresh or frozen blueberries work in this recipe. You can even substitute canned blueberries in a pinch.
- Granulated sugar - Sweetens both the cake and berry layer.
- Lemon juice and lemon zest - Adds a tart citrus flavor to enhance the blueberry's natural fruity flavor.
- Quick tapioca - Thickens the berry layer so it doesn't slide off the torte when you slice it. You could substitute cornstarch, but cornstarch usually makes berry fillings turn a little opaque.
- Butter - Softened butter creates a really tender, buttery cake base.
- Baking powder - Helps the cake base rise as it bakes.
- Salt - I recommend to use non-iodized table salt or fine sea salt for the best flavor in your shortbread cake base.
- Egg - Binds the cake batter ingredients together.
- All purpose flour - Provides a light and tender base structure for the cake. I don't recommend substituting whole wheat flour, which won't create as tender of a cake.
- Cream cheese - Allow your cream cheese to soften at room temperature for about an hour, so it can whip up and become soft and spreadable.
- Powdered sugar - Helps sweeten the tangy cream cheese and whip it up so it's lighter.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a large saucepan on medium heat, simmer the blueberries, sugar, lemon juice, and lemon zest for about 5 minutes.
2. Add the quick tapioca and increase the heat to high. Boil for one minute while stirring frequently.
3. Beat the softened butter until it’s pale smooth and creamy.
5. Add the egg and beat again until it’s incorporated, after 1 minute.
7. Press the dough in an even layer in a greased 10-inch springform pan.
9. Whisk the softened cream cheese and powdered sugar until it is smooth.
4. Add the sugar, baking powder, and salt. Beat again until it’s smooth.
6. Add the flour mix on a low speed until it forms a crumbly mixture.
8. Bake for 18 to 22 minutes at 350°F, until it’s golden and puffed up a bit.
10. Spread the cream cheese on the cake, and top with the blueberries. Refrigerate for 6 hours or overnight.
Carissa's Kitchen Tip
To spread the cream cheese in an even layer, either use the back of a large spoon, a silicone spatula, or an offset spatula (my personal favorite).
Recipe Tips
- Poking Holes - You can use a fork to poke a few holes in your cake base before it goes in the oven, to help it rise evenly.
- Chill in the Fridge - Refrigerating your blueberry torte overnight will solidify the cream cheese and blueberry layers so they don't squish everywhere when you try to cut it.
- Chill in the Freezer - If you're short on time, you can freeze the torte for 2 hours. Note though that the blueberry topping gets pretty hard in the freezer.
Variations
- Canned Blueberries - Instead of making the blueberry layer from scratch, you can substitute canned blueberry pie filling.
- Cherry - Instead of blueberries, use fresh cherries to make cherry torte.
- White Cake - Instead of making the crunchy cake base from scratch, you can substitute half a batch of boxed white cake mix. Note though that the cake layer will be lighter and softer.
- Graham Cracker - Make a graham cracker crust and turn this into a no-bake blueberry torte!
- Optional Toppings - I like leaving this torte plain, to show off the beautiful color of the berries. But you could top it with streusel, chopped nuts, whipped cream, ice cream, or fresh blueberries.
Storage
- Room Temperature: Since the torte contains cream cheese, I don't recommend storing your blueberry torte at room temperature for longer than two hours.
- Fridge: Store leftover torte in the fridge covered with plastic wrap, in an airtight container, or under a cake dome for up to 4 days.
- Freezer: Wrap your torte in plastic cling wrap, then in aluminum foil. Store in the freeze for up to 3 months. Thaw it in the fridge overnight before serving it.
Related Recipes
Looking for more German cake recipes like this? Try these:
Blueberry Torte
Equipment
- measuring cups and spoons
- mixing bowls
- small saucepan
- Large Spoon or Spatula
- offset spatula (for spreading the cream cheese)
Ingredients
BLUEBERRY LAYER
- 3 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed (from about half a medium lemon)
- 1 tablespoon lemon zest (from about one whole medium lemon)
- 2 tablespoon quick tapioca
CAKE BASE
- 8 tablespoon unsalted butter, softened to room temperature (1 stick; ½ cup)
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt (use table salt or fine sea salt)
- 1 large egg
- 1½ cups all purpose flour
CREAM CHEESE LAYER
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
Instructions
Make the Blueberry Layer
- In a small saucepan on medium heat, gently simmer the blueberries, sugar, lemon juice, and lemon zest for about 5 minutes, until the berries release a lot of juice and soften. Gently stir occasionally.
- Add the quick tapioca to the berries, and increase the heat to high. Boil for one minute while stirring frequently.
- Remove the saucepan from the heat. Let the berries cool and thicken while you prepare the base and cream cheese.
Make the Cake Base
- Preheat the oven to 350°F. Grease a 10-inch springform pan with a little butter or cooking spray and parchment paper.
- In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, beat the softened stick of butter until it’s pale smooth and creamy, after 2 to 3 minutes.
- Add the granulated sugar, baking powder, and salt. Beat again until it’s smooth and fluffy, after 1 to 2 minutes.Add the egg and beat again until it’s incorporated, after 1 minute.
- Add the flour mix on a low speed until it forms a crumbly mixture, and there’s no visible dry flour, after 1 to 2 minutes.
- Press the dough in an even layer in the prepared springform pan.(You can press the dough with your hands or use the bottom of a drinking glass or jar.)
- Bake for 18 to 22 minutes, until it’s golden and puffed up a bit. Set aside to cool.
Make the Cream Cheese Layer
- Use an electric hand mixer or a stand mixer with the whisk attachment to whisk the softened cream cheese and powdered sugar until it is smooth and fluffy.
Assemble the Torte
- Spread the whipped cream cheese on the baked cake base in the pan.Spoon the cooled blueberry filling on top.
- Refrigerate everything in the pan for at least 6 hours, or overnight. Slice and enjoy!!
Notes
- Springform Pan: I highly recommend using a springform pan, which has removable walls and makes slicing your torte super easy. You can make this in a regular 10-inch round cake pan as well.
- Chill in the Fridge: Refrigerating your blueberry torte overnight will solidify the cream cheese and blueberry layers so they don't squish everywhere when you try to cut it. So don't skip this step!
- Chill in the Freezer: If you're short on time, you can freeze the torte for 2 hours. Note that the blueberry topping gets pretty hard in the freezer.
- Storing: Store your torte in the fridge covered with plastic wrap, in an airtight container, or under a cake dome for up to 4 days. To freeze, wrap your torte in plastic cling wrap, then in aluminum foil. Store in the freeze for up to 3 months, and thaw in the fridge.
flora
My family loved this!
Yorina
Very nice for summer
Lee
This is very nice and yummy!
Carissa Erzen
Thank you!