Lemon Blueberry Torte

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This Lemon Blueberry Torte is a delightful dessert that combines the zesty brightness of lemon with the sweet, juicy burst of blueberries! The cake is light, buttery, and perfectly balanced, making it an irresistible treat for any occasion. Whether you’re serving it at a summer gathering or enjoying a slice with a cup of tea, this torte is sure to be a crowd-pleaser!

Side view of lemon blueberry torte with a slice missing to show the inside layer of blueberries.

Why We Love This Lemon Blueberry Torte Recipe

With just a handful of ingredients, this lemon blueberry torte delivers big on flavor! The lemon zest and juice infuse the cake with a fresh, zesty aroma that pairs beautifully with the juicy blueberries.

Whether you’re looking for a light dessert or a sweet treat to enjoy with your morning coffee, this torte fits the bill. Its simple yet elegant presentation makes it suitable for both casual and special occasions.

Plus, this one bowl cake is easy so to make! With just a little bit of prep and some time in the oven, you can have a gorgeous homemade cake in no time.

Lemon blueberry torte on a serving plate with a slice of it on a separate plate next to it.

Ingredients You Need

Sugar: For a bit of sweetness! I also like to sprinkle extra sugar on the top of the cake before baking for a little crunch!
Butter: Melted butter adds moisture and richness to the torte, giving it a soft and tender crumb.
Flour: All-purpose flour works well to create a light and tender texture.
Baking Powder: Add a bit of baking powder to help the cake rise in the oven!
Lemon Zest & Juice: The combination of lemon zest and lemon juice lends a bright, tangy flavor to the cake.
Salt: To balance the flavors!
Blueberries: Fresh blueberries add a burst of moisture and flavor!

How to Make Lemon Blueberry Cake

Preheat: Preheat the oven to 350 F.
Whisk Eggs & Sugar: Start by whisking the eggs with sugar with a hand mixer until foamy.

Eggs, sugar and lemon zest in a mixing bowl.

Using a hand mixer to whip up the eggs and sugar.

Add Butter: Slowly pour the melted butter and continue to whisk for another minute.
Add Lemon, Baking Powder & Salt: Add the lemon zest, lemon juice, flour, baking powder and a pinch of salt. You will end up with a thick batter.

Pouring melted butter into the egg and sugar mixture in the mixing bowl.

Pour Batter into Pan: Spread the batter on a greased spring form pan (I used a 7″ pan, but 9″ works too). Top with blueberries and sprinkle with some sugar.

Cake batter and fresh blueberries in a cake pan with a hand sprinkling sugar on top.

Bake & Enjoy: Bake for 30-35 minutes or until a knife comes out clean. Let it cool before removing the ring of the spring form pan. Top with some fresh whipped cream if desired and enjoy!

Lemon blueberry torte in the cake pan after being baked.

Tips for Success

Use fresh lemon! Freshly squeezed lemon juice and freshly grated lemon zest are key to achieving the bright, zesty flavor in this torte. Avoid bottled lemon juice, as it lacks the same intensity and freshness.
Sprinkle blueberries in the middle and on the top of the batter. To prevent the blueberries from sinking to the bottom of the torte, I like to spread half of the cake batter into the prepared cake pan. Sprinkle half of the blueberries onto the batter. Then, add the last half of the batter and spread evenly over the blueberry layer. Add the remaining blueberries to the top and bake!
Don’t over mix! When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to a dense torte, as it develops the gluten in the flour.
To ensure your torte is perfectly baked, insert a toothpick or the tip of a knife into the center. It should come out clean or with just a few moist crumbs attached. If it’s still wet, give it a few more minutes in the oven.

Lemon blueberry torte on a plate with a slice missing and fresh blueberries scattered around.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries if fresh ones aren’t available. Add them straight from the freezer to prevent them from bleeding into the batter. You may need to add a few extra minutes to the baking time.

Can I substitute the lemon with another citrus fruit?

Yes, feel free to experiment with other citrus fruits like lime or orange! Keep in mind that the flavor will change slightly, but the torte will still be delicious.

How should I store leftovers?

Store leftover lemon blueberry torte in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months.