Blueberry Torte
This delicious blueberry torte is made with a crunchy cake base is topped with a tangy & creamy layer of whipped cream cheese. Then a homemade mixture blueberry & lemon is added on top for the perfect fruity-tangy-buttery dessert. Best of all, you can use fresh or frozen blueberries!
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.
Nutrition
Serving: 1sliceCalories: 221kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 396IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!