I love an everyday cake, although I guess that’s technically a misnomer here. This blueberry beauty is a torte, which essentially means that it’s a cake made with little (or sometimes no) flour.So…I guess it is a cake? Not all cakes are tortes, but all tortes are cakes. So yes, Blueberry Torte is a cake. Glad we got that sorted.
(Sorry.)Anyway…this Blueberry Torte is easy peasy and so good, you’re going to want to make it all summer long. And you absolutely should! It’s got a soft center, slightly chewy edges, and is literally bursting with fresh blueberries—what’s not to love?!This is a spin on one of my favorite holiday desserts, Pear & Cranberry Torte. It’s so super delicious that I wanted to make a spring/summer appropriate version and, well, here we are.The recipe begins with a simple cake batter. You’ll find many of the usual suspects here (softened butter, flour, sugar, baking powder, salt, eggs), plus light brown sugar and the tiniest bit of lemon zest.One ingredient you won’t find? Milk. There’s none in this recipe, so the batter is pretty thick for a cake…er, torte. This lack of liquid is also what gives us the almost cookie-like edges. Yesssss. If you’re worrying about this leading to a dry product, never fear—this torte stays plenty moist thanks to the butter and eggs, small amount of flour, and two full cups (12 ounces!) of blueberries that are pressed into the top before baking. They soften and sink into the batter while the torte bakes and become jammy and fragrant and it is stupid good and why aren’t you actively walking to the kitchen right now???
(Sorry again.)Blueberry Torte doesn’t require any frosting or other flourishes and can be served up while it’s still warm. If, however, you want to jazz it up for a dinner party or you’re feeling fancy, you can give it a dusting of confectioner’s sugar, a dollop of whipped cream or a smattering of fresh blueberries. If you’re anything like me, you’ll need all three.Sorry, not sorry.
one 9-inch cake, about 8 servings
2 teaspoons fresh lemon zest (about 1 medium lemon)
1/2 cup granulated sugar + 1 tablespoon, for sprinkling
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
12 ounces (about 2 cups) fresh blueberries
For serving (optional):
Preheat oven to 350F. Grease a 9-inch springform pan. Set aside.
Combine lemon zest, 1/2 cup granulated sugar, and light brown sugar in a small bowl. Use your fingertips to rub the zest into the sugar to release the oils. Set aside.
In a small-medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in sugar mixture. Mix in eggs one at a time, followed by vanilla. With the mixer on low, mix in dry ingredients. Batter will be thick.
Spread batter into the prepared pan. Scatter blueberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 50-55 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.
Serve warm or room temperature with a dusting of confectioner’s sugar, whipped cream and/or fresh blueberries, if desired. Leftovers will keep covered in the refrigerator for a few days.