Fresh Blueberry Almond Torte with Cinnamon Crumble
This elegant torte combines tender almond-flavored cake with juicy fresh blueberries and a crunchy cinnamon-almond topping. The butter-rich base provides the perfect foundation for a pound of fresh berries, while lemon juice brightens the flavors and prevents the fruit from sinking. The sliced almonds and cinnamon create a delightful textural contrast that makes each bite interesting. Perfect for brunches, afternoon tea, or casual dinner parties, this torte looks impressive but requires only basic baking skills. The springform pan ensures easy removal and clean presentation, making it an ideal choice when you want something special without complicated techniques.
Ingredients
- 11 tablespoons butter, softened
- 1 cup granulated sugarerythritol1:1Medium confidenceFull guide →
- 3 whole eggs
- 1 teaspoon almond extract
- 1 ⅓ cups all-purpose flouralmond flour3:4 ratioMedium confidence - texture will be denser
removes:gluten
- 1 ⅓ teaspoons baking powder
- ¼ teaspoon salt
- 1 pound fresh blueberries
- 2 tablespoons lemon juice
- 1 cup blanched sliced almonds
- 2 tablespoons granulated sugarerythritol1:1Medium confidenceFull guide →
- ½ teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Spray springform pan with kitchen spray then cover outside bottom and sides with foil
- 3
Beat butter and sugar for two minutes until creamed
- 4
Add eggs one at a time with mixer on low then cream for two more minutes
- 5
Scrape and cream for one more minute then add extract and beat to combine
- 6
Mix flour, baking powder and salt in small bowl
- 7
Add dry ingredients slowly to mixer on low
- 8
Scrape and mix to combine then scrape into prepared pan and smooth top
- 9
Sprinkle fresh blueberries over batter
- 10
Drizzle lemon juice over blueberries
- 11
Mix sugar, sliced almonds and cinnamon then sprinkle over top
- 12
Bake for 55-60 minutes until nicely browned and toothpick inserted in center comes out clean
- 13
Cool on rack for one hour
- 14
Run thin knife around edge to loosen then release springform ring
- 15
Cut into eight wedges with sharp serrated knife
Tips
Line the springform pan with foil to catch any leaks and protect your oven from drips during baking.
Don't overmix the batter after adding flour to keep the torte tender - mix just until combined.
Check doneness with a toothpick in the cake part, not through the blueberries which may make it appear wet.
Good to Know
Cover and refrigerate for up to 3 days - the flavors actually improve overnight.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.
Common Mistakes
Don't skip the foil lining to avoid messy oven cleanup from berry juices.
Avoid overbaking or the edges will become dry and tough.
Substitutions
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first. Toss frozen berries lightly in flour before adding to prevent them from sinking and creating purple streaks in the batter.
What if I don't have a springform pan?
Use a 9-inch round cake pan lined with parchment paper, but you'll need to turn it upside down to remove the torte once completely cooled.
How long will this torte keep fresh?
Store covered at room temperature for 2 days or refrigerated for up to 5 days. The almond topping may soften slightly but the flavor remains excellent.