german blueberry cake classic (Print Version)

Juicy blueberries layered on buttery pastry with crumbly streusel, perfect for sharing or an afternoon sweet bite.

# Ingredients:

→ Shortcrust Pastry

01 - 200 g all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 75 g sugar
04 - 1 teaspoon vanilla extract
05 - 1 extra-large egg
06 - 100 g cold unsalted butter, cubed
07 - Pinch of salt

→ Blueberry Filling

08 - 1 kg fresh blueberries
09 - 100 g sugar
10 - 2 tablespoons lemon juice
11 - 1 teaspoon lemon zest
12 - 50 g vanilla pudding powder or cornstarch plus 1 tablespoon vanilla extract
13 - 5 tablespoons cold water

→ Streusel Topping

14 - 100 g all-purpose flour
15 - 75 g sugar
16 - 1 teaspoon vanilla extract
17 - 80 g cold unsalted butter, cubed

→ To Finish

18 - Powdered sugar, for dusting
19 - Whipped cream, for serving (optional)

# Steps to Follow:

01 - Rinse the blueberries and drain thoroughly. In a saucepan, combine blueberries, sugar, lemon juice, and lemon zest. Heat gently over medium, stirring occasionally, until the berries release their juices and the mixture comes to a gentle boil. Simmer for 3 minutes, ensuring the berries largely remain whole. In a separate bowl, dissolve the pudding powder (or cornstarch and vanilla extract) in cold water, then stir into the berry mixture. Cook, stirring, until thickened and glossy. Remove from heat and allow to cool slightly.
02 - Preheat the oven to 182°C. Line a 23 cm springform pan with parchment. Sift flour and baking powder into a large bowl, add sugar, vanilla extract, and salt. Create a well in the center, add the egg, and scatter butter cubes around. Knead until the dough is smooth and cohesive. Press just over half the dough onto the bottom of the prepared pan and slightly up the sides. Shape remaining dough into two ropes and press along the inside edge to form a 5 cm high side crust, sealing the base well. Prick the base with a fork.
03 - Evenly spread the lightly cooled blueberry filling atop the pastry base.
04 - In a bowl, combine flour, sugar, and vanilla extract. Add the cubed butter and rub together with fingertips or use mixer dough hooks until clumps form. Adjust consistency if necessary by adding more flour or butter. Distribute the streusel evenly over the blueberry layer.
05 - Place on the middle oven rack and bake for 40–45 minutes, until the streusel is golden. For extra browning, move up one rack for the final 5 minutes. Allow cake to cool completely in the pan.
06 - Carefully release the springform and transfer the cake to a serving platter. Dust with powdered sugar. Accompany slices with whipped cream if desired.

# Additional Notes:

01 - Frozen blueberries may be used; thaw and drain thoroughly before cooking.
02 - A pinch of cinnamon in the streusel adds warmth and depth.
03 - For a lighter base, replace some flour in the pastry with ground almonds.
04 - Pairs well with chilled Riesling or a fruity white wine.

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