Blueberry Recipes live on repeat in my kitchen and this German blueberry cake is one I never get tired of. It tastes like something a grandma pulls from the oven on a slow summer afternoon. The crust is rich and tender. The filling is bright and jammy. The crumble on top turns sweet and crisp and a little messy in the nicest way. I made this blueberry cake recipe for a family coffee date and nobody spoke for the first few minutes. That is always a good sign. It has all the comfort of old fashioned blueberry cake recipes. At the same time it still feels special enough for guests. The thick layer of berries gives every bite the best mix of pie and cake. Use it as your base for all kinds of blueberry desserts recipes. Bake it in a round pan one week and as a loaf the next when you crave something close to a blueberry pound cake recipe. Try a ring pan when you feel like testing blueberry bundt cake recipes. You can even riff on the filling for easy blueberry dump cake recipes. Once you know the method you will find a reason to bake it again every time berries sit in your fridge.
Table of Contents
- 1 Key Takeaways
- 2 Easy German Blueberry Cake With Streusel Recipe
- 3 Ingredients for German Blueberry Cake With Streusel
- 4 How to Make German Blueberry Cake With Streusel
- 5 Tips for Making German Blueberry Cake With Streusel
- 6 Making German Blueberry Cake With Streusel Ahead of Time
- 7 Storing Leftover German Blueberry Cake With Streusel
- 8 Try these desserts next
- 9 German Blueberry Cake With Streusel
- 10 Nutrition
1 Key Takeaways
We bake a soft crust that holds a bright berry layer. The crumb lands sweet and crisp. The texture stays tender and light.
I keep the steps clear. The dough mixes fast. The filling thickens quick. The bake time stays steady and calm.
Elena from Elena Cooks shares the method we trust. Serve warm with cream. Or serve cool for neat slices.
2 Easy German Blueberry Cake With Streusel Recipe
I reach for Blueberry Recipes when guests drop by and coffee brews. Blueberry Recipes fit lazy afternoons and quick plans. The cake smells like summer and small kitchens and a calm day.
We blend a short dough. We cook a thick fruit mix. We shower the top with crumbs. The bite lands like pie meets cake. The mood feels homy and warm.
On Elena Cooks I love easy blueberry recipes that work every time. This one does. It beats any store cake and it loves friends and coffee.
3 Ingredients for German Blueberry Cake With Streusel
All purpose flour soft base that keeps shape and stays tender
Sugar gentle sweet lift that browns the crumbs well
Baking powder light rise for the base that keeps each bite soft
Soft butter rich taste that binds crumbs and gives a crisp edge
Egg smooth bind for the dough and a tender chew
Vanilla warm smell that pairs with berries and crumbs
Pinch of salt clear flavor that balances sweet notes
Blueberries fresh or frozen fruit that cooks into a jammy layer
Lemon zest and juice bright edge that wakes the berries
Cornstarch or pudding mix quick set for clean slices and easy serving
4 How to Make German Blueberry Cake With Streusel
Step one make the filling simmer berries with sugar and lemon then stir in starch until the juice turns glossy
Step two mix the dough whisk dry parts add butter egg and vanilla then work a soft smooth ball
Step three pan the base press most dough into a lined round pan and build a low rim
Step four add the fruit spread the warm filling edge to edge and tap the pan to level
Step five make the crumbs rub flour sugar and butter until loose pebbles form then scatter over the fruit
Step six bake slide to a hot oven and bake until the crumbs turn deep gold and the edge feels set
5 Tips for Making German Blueberry Cake With Streusel
Starch likes cool liquid before heat so stir it smooth first. That move stops lumps and keeps the filling clear.
Crumbs love soft butter not melted. The mix turns sandy then clumpy and bakes into crisp bits.
For blueberry cake fans try a ring pan for blueberry bundt cake recipes or use a loaf for a blueberry pound cake recipe.
6 Making German Blueberry Cake With Streusel Ahead of Time
I bake a day early when plans feel packed. The crumb stays crisp and the fruit sets firm which helps neat cuts.
For blueberry recipe ideas chill the cake then bring it to room temp before serving. The flavor opens and the crust softens just a touch.
Want a party move Use this base for blueberry dump cake recipes when time feels tight and you still want a warm slice.
7 Storing Leftover German Blueberry Cake With Streusel
Cover the cake and keep it cool. The fruit layer holds well for three days and the base stays tender.
For healthy blueberry recipes serve small pieces with thick yogurt. The mix tastes bright and clean and fits a light snack.
Freeze slices on a tray then wrap tight. Warm in a low oven until the crumbs turn crisp again.
8 Try these desserts next
9 German Blueberry Cake With Streusel
Blueberry Recipes German Blueberry Cake With Streusel Crumble
Ingredients
For the shortcrust pastry
- 200 g all purpose flour about one and two thirds cups
- One and a half teaspoons baking powder
- Seventy five g sugar about six tbsp
- One teaspoon vanilla extract
- One large egg
- One hundred g soft butter about seven tbsp
- Pinch of salt
For the blueberry filling
- One kg fresh or frozen blueberries about four cups
- One hundred g sugar about half a cup
- Two tbsp lemon juice
- One teaspoon finely grated lemon zest
- Fifty g vanilla pudding powder or cornstarch mixed with one tbsp vanilla extract
For the crumble topping
- One hundred g all purpose flour about three quarters cup
- Seventy five g sugar about six tbsp
- One teaspoon vanilla extract
- Eighty g soft butter about six tbsp
Instructions
For the blueberry filling
- Rinse the blueberries in a colander under cool running water and let them drain.
- Put the berries in a wide saucepan with the sugar lemon juice and zest then stir so the fruit sits in an even layer.
- Set the pan over medium heat and bring the berries to a gentle boil while you stir from the edge toward the middle so nothing sticks.
- Let the mixture bubble for about three minutes so the berries soften but still hold their shape.
- In a small cup stir the pudding powder or cornstarch with a splash of cold water and the vanilla until smooth then pour it into the hot berries while you keep stirring.
- Cook for another minute until the juices look thick and glossy then scrape the filling into a clean bowl and let it cool until just warm.
For the shortcrust pastry
- Add the flour and baking powder to a bowl and whisk them together with the sugar vanilla and salt.
- Make a small well in the center add the egg and scatter in the butter in small pieces.
- Use a hand mixer with dough hooks or clean hands to bring everything together into a smooth soft dough that no longer feels sticky.
- Line a springform pan about twenty six cm wide with parchment on the base.
- Press a bit more than half of the dough over the base in an even layer working it up the sides a little.
- Roll the remaining dough into two long ropes and fit them around the inner edge of the pan.
- Press the dough up the sides with your fingers so you get a rim about five cm high that connects cleanly with the base then prick the base a few times with a fork.
For the crumble topping and baking
- For the crumble stir the flour and sugar with the vanilla in a medium bowl.
- Add the butter in small pieces and rub it into the dry mix with your fingertips until loose crumbs form.
- Give the cooled blueberry filling a quick stir and pour it into the pastry shell spreading it right out to the edge.
- Sprinkle the crumbs over the filling in an even layer leaving a few small gaps where the berries can peek through.
- Heat the oven to about one hundred eighty degrees Celsius or three hundred sixty degrees Fahrenheit and set a rack in the middle.
- Bake the cake for about forty to forty five minutes until the crumbs look deep golden and the edges of the pastry feel firm.
- Let the cake cool in the pan then loosen the ring lift the cake onto a serving plate and dust the top with powdered sugar if you like.
- Cut generous slices and serve them plain or with softly whipped cream.
10 Nutrition
One slice has about three hundred calories and twelve grams of fat. Carbs sit near forty two grams with three grams of fiber. Protein stays near four grams.
Sodium stays low near one hundred twenty mg and cholesterol near fifty five mg. These numbers come from my kitchen notes and may vary.
Questions Reach Elena on Elena Cooks and share how your cake turned out. We love to hear from other blueberry cake lovers.
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