Name: Fresh Blueberry Almond Torte
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
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; ¼ teaspoon of salt; 1 pound fresh blueberries; 2 tablespoons lemon juice; 1 cup blanched sliced almonds; 2 tablespoons granulated sugar; ½ teaspoon ground cinnamon

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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.

Yield: 8 slices 1x

Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes

Scale:

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

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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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Cuisine: French Method: baking

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