If you like blueberries you’ll love this blueberry torte with a fluffy and lemony sponge cake, blueberry filling and blueberry cream cheese frosting. This recipe can be made gluten free and it’s easier than it looks.
If you believe my mom I started baking not long after I learned to walk. I wouldn’t trust her memory on this but I am baking for a very long while. You might think by now I should be able to use a piping bag and spread frosting in a decent way and without making a mess. Nope! I am more a rustic apple pie girl and this cream and icing situation is challenging for me that’s why I left it to my aunt who loves to play with cream tortes. But I was wrong, it’s by any means, not rocket science and you don’t have to be a pastry chef to make this blueberry torte.
The goal was not to pipe the perfect poofs on top of the blueberry torte, it’s more about the flavors. I mean who will let pass by a piece of this decadent dessert because the frosting is not spread evenly enough!?
I love a good sponge cake and tried this recipe with oat flour and brown rice flower, both works but I prefer brown rice flour for the finer texture. Of cause, you can also bake this one with all-purpose flour.
For the frosting, I cooked fresh blueberries down a bit to soften up and they became a blueberry sauce. I used half of the sauce for the filling and strained the other half and mixed it with cream cheese. There was just no way to press these berries through the piping tip. But you can also just puree this in your food processor and you will get little blue speckles from the blueberries in your frosting.
- For the sponge cake:
- 4 large eggs
- 100 g / ½ cup granulated sugar
- 100 g brown rice flour (½ cup + 2 Tbsp.) or all-purpose flour (¾ cup)
- 1 teaspoon grated lemon zest
- For the filling and frosting:
- 300 g / about 2 cups blueberries
- 200 g / 1 cup granulated sugar
- 60 ml / ¼ cup water
- 60 ml / ¼ cup lemon juice
- ½ tsp. fine sea salt
- 2 Tbsp. cornstarch + 4 Tbsp. water
- 55 g / ½ stick unsalted butter, cut into chunks
- 230 g / 8 oz. cream cheese
- Heat the oven to 180C/350F and line the bottom of a 20cm/8 inches cake pan with parchment paper but do not grease the pan.
- Using your stand mixer with whisk attachment whip the eggs and sugar on high speed to ribbon stage for 5 minutes.
- Sift the flour and fold into the egg mixture (don’t mix) using a rubber spatula.
- Pour batter into prepared cake pan and bake for 30-35 minutes until the top is golden brown. Allow to stand for 5 minutes before carefully peel off the baking paper and let cool.
- For the blueberry filling and frosting: in a medium saucepan over medium-high heat bring blueberries, sugar, water, lemon juice, and salt to a boil, reduce heat to low. Cook, stirring frequently, about 5 minutes.
- Make a slurry: mix cornstarch with cold water and stir into the sauce. Cook, stirring continuously over medium heat until thickened and bubbly.
- Remove from heat, add butter and stir until melted. Let cool.
- For the blueberry cream cheese frosting strain half of the blueberry sauce, add cream cheese and stir until well combined. OR blend half of the blueberry sauce with the cream cheese in your food processor. The other half of the blueberry sauce is the filling.
- Assemble the blueberry torte: carefully cut the sponge cake in half horizontally, so you will end up with two layers. Spread the blueberry filling (aka the other half of the blueberry sauce) evenly on the bottom layer and place the second layer on top, press very lightly.
- Ice the blueberry torte with the blueberry cream cheese frosting using an offset spatula. Fill the remaining frosting into a piping bag with a piping tip and decorate the blueberry torte.