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Fresh Blueberry Almond Torte combines fresh blueberries in a simple buttery cake batter that’s topped with toasted almonds and cinnamon sugar.
The Best Way to Enjoy Fresh Blueberries
I can’t think of a better way to enjoy some freshly-picked summer blueberries than this Fresh Blueberry Almond Torte.
It’s a simple recipe that combines sweet blueberries in an almond-flavored cake batter. As it bakes, the sliced almonds on top of the batter lightly toast, along with cinnamon sugar sprinkled on top. A bit of lemon juice is also added – which adds a subtle, bright note that really complements the blueberry flavor.
Why you’ll love Fresh Blueberry Almond Torte
- The flavor combination of fresh blueberries and toasted almonds is truly wonderful.
- You’ll only need about fifteen minutes of hands-on prep – then the oven does the rest of the work.
- Serve this warm out of the oven, or cool before slicing – either way is delicious!
Key Ingredients & Substitutions
- Blueberries – Chose fresh plump blueberries for this recipe. Frozen blueberries should be avoided as the moisture from thawing will impact the texture of the torte batter.
- Unsalted Butter
- Granulated Sugar – Used in both the batter as well as the topping
- Almond Extract – This adds a nice subtle flavor to the batter that complements both the fresh blueberries and the toasted almonds on top. If you prefer, you can swap in vanilla extract.
- All-Purpose Flour
- Baking Powder
- Salt
- Lemon Juice – Squeeze your own lemon juice for the best flavor.
- Sliced Almonds
- Ground Cinnamon
- Non-Stick Pan Spray
Tips & Tricks
Depending on the sweetness of the blueberries, you can adjust the amount of lemon juice and sugar added. If the berries are tart, use more sugar; if the berries are extra sweet, add a touch more lemon juice.
Special Tools Needed
- 10” springform pan
- Aluminum foil (ideally extra-wide foil)
- Stand mixer with paddle attachment, or a hand mixer
- Small bowl to mix dry ingredients and topping
- Rubber spatula
- Lemon juicer/squeezer
How do I make Fresh Blueberry Almond Torte?
- Spray a springform pan with non-stick spray, then wrap the bottom in foil.
- Make batter by mixing butter and sugar. Next, add eggs, almond extract, flour, baking powder and salt.
- Spread batter into the bottom of the prepared springform pan.
- Sprinkle the blueberries over the batter.
- Drizzle lemon juice over the top of the blueberries.
- Mix sugar, almond slices, and cinnamon, then sprinkle over the top of the berries.
- Bake for 55 minutes, or until a toothpick inserted into center comes out clean.
- Cool on a rack for about an hour to set up before slicing.
- Slide a small thin blade of a knife around edges of the torte, then release and remove springform ring.
- Cut into eight wedges and serve.
Serving Suggestion
This Fresh Blueberry Almond Torte is delicious served warm with some vanilla ice cream or whipped cream on top.
Frequently Asked Questions
- Can I make Blueberry Almond Torte ahead of time? Yes, you’ll want to give the torte some time to cool after baking to set up before you slice it.
- How do I store leftovers? Store covered in the refrigerator for up to three days.
- Can I freeze the leftovers? Yes – wrap the slices in plastic wrap before freezing. Thaw to serve.
- Can I make this recipe with other berries or fruit? Yes, you can. Just note that some other fruits and berries may release more of their juices as they bake so the finished recipe could be softer. Also, the baking time may differ.
You might like these other Blueberry Recipes:
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Fresh Blueberry Almond Torte
Fresh Blueberry Almond Torte combines fresh blueberries in a simple buttery batter that’s topped with toasted almonds and cinnamon sugar.
Ingredients
11 tablespoons butter, softened (1 stick plus 3 tablespoons)
1 cup granulated sugar
3 whole eggs
1 teaspoon almond extract
1 1/3 cups all-purpose flour
1 1/3 teaspoons baking powder
1/4 teaspoon of salt
1 pound fresh blueberries
2 tablespoons lemon juice
1 cup blanched sliced almonds
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F
- Spray a 10” springform pan with kitchen pan spray then cover the outside bottom and sides with one piece of foil. The foil will help catch any liquid leaking from the pan and protect your oven.
- In the bowl of a stand mixer with the paddle attachment, beat butter and sugar for two minutes until creamed.
- With mixer running on low, add one egg at a time and then cream for two more minutes. Scrape and cream for one more minute. Add extract and beat to combine.
- In a small bowl, mix flour, baking powder and salt and with mixer running on low, slowly add the dry to the bowl.
- Scrape and mix to combine then scrape into the prepared pan and smooth the top with a rubber spatula.
- Sprinkle the fresh blueberries over the top of the batter.
- Drizzle on lemon juice.
- Mix sugar, sliced almonds and cinnamon and sprinkle over the top then bake for about 55-60 minutes or until nicely browned and a toothpick inserted into center comes out clean. Ours baked for exactly 55 minutes but ovens vary.
- Cool on a rack for one hour.
- When ready to serve, run a thin bladed knife around edge to loosen, then release springform ring.
- Use a sharp serrated knife and cut into eight wedges.
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Hi Martha! I want to make this recipe but don’t have a springform pan. Any suggestions? Thanks! Karen C.
Hi Karen – A spring form allows you to easily slice the cake and remove the wedges for serving. You could probably use a 9×9 square pan – it will be a little thicker and the baking time will probably vary too but that would be the closest size to a 10″ springform (I don’t think they make a 10″ round pan).