This is the best gluten-free, nut-free blueberry torte (aka type of cake)! Super easy to make, amazing soft, moist texture and packed with blueberries! Perfect all year round, but particularly in the summer and in blueberry season!
Easy Blueberry Torte
Simple, Wholesome and Delicious!
Just in time for the Summer and blueberry season, sharing my family’s Blueberry Torte recipe, made gluten-free of course!
And let me say upfront as as torte is often made with nuts, that this is entirely nut-free!
This is such a simple recipe – it comes together in 10 minutes, then bakes to perfection!
And it turns out the yummiest blueberry torte (which is really just a type of cake!)
It’s moist, soft, bursting with juicy blueberries and the flavor is unreal!
The funny thing is that my mom used to make this a lot when I growing up and then she stopped for no particular reason (you know how that happens?), and I periodically would remember it and ask her to find the recipe, but I hadn’t made it in yearrrsss and I had never made it gluten-free…. until now!
And now, it’s going to be on repeat all Summer long!
So let’s make it!
There’s a cooking video on this page so you can see how easy it is to make this gluten-free Blueberry Torte.
And if you’re new to this website, there is a printable recipe with exact measurements and directions on the bottom of every recipe page.
It’s made with just 9 ingredients!
gluten-free all purpose flour (we use GF Jules, affiliate link)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 11 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Easy Gluten-free Blueberry Torte…
The first thing you do is make your graham cracker crumbs if you haven’t already.
The use of graham cracker crumbs along with flour, by the way, is what I think classifies this as a torte rather than a cake which uses more flour…
I just used Schar Honeygrams (amazon link) and pulse them in a food processor until they are super fine.
Next, in a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and baking powder.
Stir in the blueberries and set aside.
In a large mixing bowl, cream the butter, then add in the sugar and cream together.
Add the eggs, one at a time.
Stir in the milk and we’re almost there!
Now just add the flour/ blueberry mix to the wet mixture all at once, and mix to combine.
The batter will be smooth.
Pour in the spring form pan and top with a few extra blueberries, and bake!
A springform pan, by the way, is a round baking pan that has a latch on the side, causing the bottom and sides of the pan to separate… this allows for easier removal of the torte from the pan, while creating a perfect round torte.
Pro tip: Check the torte at 30 minutes and cover loosely with foil if the top is golden, and continue baking until the center is done as well.
Let cool in the spring form pan, and when it’s cool enough, remove the pan and base, then let cool on a baking rack until ready to slice into it and serve.
Slice into it and enjoy!
You can see from the photo, the texture is unreal! It’s super moist and soft, and the cake is bursting with juicy blueberries!
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)
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)
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.
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.
Beat in eggs, 1 at a time.
Stir in milk.
All at once, add flour/ blueberry mix to the wet mixture and mix until blended. Batter will be smooth.
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.
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.
Let cool in the springform pan, then remove pan and base, cool on baking rack.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...