Fruit Torte

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  • 1 cup of sugar
  • 1/2 cup of butter (softened)
  • 1 cup of gluten free flour (sifted) (We use Cup4Cup Mulitpurpose Flour. (affiliate link)
  • 2 eggs
  • 1 teaspoon of baking powder
  • salt
  • 1 pint of blueberries
  • fresh lemon juice (just to add to top)
  • sugar (to sprinkle on top)
  • cinnamon (to sprinkle on top)


Cream together the sugar and butter. Add flour, eggs, baking powder and salt. Place in 9 inch springform pan. Cover the whole top with the blueberries. Sprinkle top with sugar, lemon juice, flour if fruit is very juicy and cinnamon (use a heavy hand).

Bake 350° for 1 hour


For the fruit, you can use one of the following or a combination: 1 pint of blueberries, 24 halves of pitted Italian plums (skin side up), sliced apples or sliced peaches. (In the winter, you may substitute frozen or canned blueberries or peaches. Make sure to drain and rinse canned fruit well.)