Blueberry Torte
Prep time
Cook time
Total time
This is the best gluten-free,nut-free blueberry torte! Super easy to make, amazing soft, moist texture and packed with blueberries!
Recipe type: Dessert, Summer, Cake
Cuisine: Gluten-Free, Dairy-Free optional, Nut-Free
Serves: 8-12 servings
  • 1 ½ cups gluten-free graham cracker crumbs (I pulsed 1 box + 3 cookies of Schar Honeygrams, Amazon link, in a food processor to make some)
  • 1 cup gluten-free all purpose flour (we used GF Jules, affiliate link)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups fresh blueberries, plus extra for topping
  • ½ cup butter or dairy-free butter (1 stick), room temperature
  • 1 cup sugar
  • 3 eggs,room temperature
  • ¾ cup milk (or dairy free milk)
  1. Preheat oven to 375 degrees F, and grease and flour a 9 inch springform pan. (you could also use an 8 inch springform pan but note different baking directions below)
  2. In a medium bowl, combine graham cracker crumbs, flour, baking powder and baking soda using a whisk or pastry cutter. Add blueberries and mix in using a spoon. Set aside.
  3. In a large mixing bowl, cream butter. Then add in sugar and mix until also creamed, that is, well combined, light and fluffy, about 1 minute.
  4. Beat in eggs, 1 at a time.
  5. Stir in milk.
  6. All at once, add flour/ blueberry mix to the wet mixture and mix until blended. Batter will be smooth.
  7. Pour batter into prepared spring form pan. Top with additional blueberries, and bake 40 minutes or until a toothpick comes out of the center cleanly (edges will also peel away from pan a bit). Pro Tip: check at 30 minutes and cover loosely with foil if top golden.
  8. Note: If using an 8 inch spring form pan, bake for 60 minutes, checking at 40 minutes and covering loosely with foil if top golden.
  9. Let cool in the springform pan, then remove pan and base, cool on baking rack.
  10. Slice and enjoy!
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