Whenever I see blueberries on special in the summertime, I can’t resist snapping them up and always end up with a fridge full. This is no bad thing; it means I can make one of my favourite sweet treats: a German Blueberry Streusel Cake.
Packed with juicy berries, this is a classic German fruit cake with a crumbly base, fruity filling and a buttery streusel topping. Did I mention it is seriously delicious?
About this cake
First, I want to be clear that this is a German-style fruit cake. This is not a big, fluffy, spongy cake, but closer in style to a sweet blueberry pie. Trust me when I say though, that it is delicious!
This is a very popular cake base used for all sorts of summer fruit (my German mother-in-law Monika made an absolutely OUTSTANDING cherry version a few weeks back), so it’s a lovely flexible recipe.
To make this blueberry cake, you only need a few simple ingredients (the best kind of recipe!)
- Butter: I use unsalted butter in all baking recipes. This way, you can add salt to taste and control the amount of salt in the final product.
- Plain Flour: I use German type 405 flour in baking. This is soft cake flour, but you can also use plain or all-purpose flour.
- White Sugar: I use ordinary granulated white sugar in this recipe. You can swap out a tablespoon or two with brown sugar in the streusel topping if you’d like to give it a light caramel note.
- Eggs: I use German-size M eggs in this recipe, weighing around 63g (2.25oz.) in the shell.
- Vanilla extract: You can use vanilla extract, essence or vanilla sugar in this recipe, depending on your preference.
- Baking Powder: Baking powder is sold in little sachets in Germany. This recipe is traditionally made with 1 sachet, which works out to 3 level teaspoons.
- Blueberries: I use fresh blueberries to make this cake; see the recipe notes for tips on using frozen. As there are a lot of blueberries in this recipe, it is definitely a cake to make when blueberries are really in season or you’ve picked some up on special!
The beauty of this blueberry cake is in its simplicity! There are 3 major stages.
- 1. Make the streusel topping by stirring all the ingredients together until moist and pebbly. We usually use the dough hook attachment of the food processor to do this in Germany. Chilling the streusel gives it the best texture.
- 2 Beat the cake batter ingredients until light and fluffy, then spread into a prepared cake pan. It’s a firm batter and doesn’t look like much, but don’t worry, it will rise around the sides of the cake pan as it bakes.
- 3. Top the batter with berries and your prepared streusel, then bake to golden brown perfection! Then all you need is a light dusting of powdered sugar and a dollop of freshly whipped cream, and you can kick back and enjoy your delicious blueberry coffee cake.
I have provided weights for this recipe as this will give the best and most accurate results. I use and thoroughly recommend an inexpensive digital kitchen scale like the one in the recipe card.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Because this is a very moist cake, I recommend storing it in the refrigerator. Allow cut slices to warm up a little on the countertop before serving.
Frequently Asked Questions
Can I make this cake with frozen blueberries?
Yes, however, frozen berries are very juicy, so you’ll need to defrost and drain them thoroughly before using them. I’d recommend sprinkling a couple of tablespoons of ground almonds over the cake batter before adding the blueberries to soak up any extra juices.
Can I freeze blueberry streusel cake?
Yes! These cakes freeze particularly well! Be sure to let it cool completely, and wrap it well in cling film before freezing.
Can I use other fruit to make this cake?
Yes! It’s excellent with all soft fruit. Cherries, red currants, apricots, plums or even apples are all lovely.
More Blueberry Recipes
German Blueberry Streusel Cake
for the streusel topping:
- 125 g unsalted butter, room temperature
- 125 g white sugar
- 125 g plain or all-purpose flour
for the cake:
- 125 g unsalted butter, room temperature
- 125 g white sugar
- 2 eggs
- 2 tsp vanilla extract
- 250 g plain or all-purpose flour
- 15 g baking powder, 3 level tsp
- 2 tsp lemon zest
- pinch of salt
- 750 g fresh blueberries, washed and dried
- powdered sugar, for dusting
- PREPARE: Heat oven to 180°C / 350°F / Gas 4. Grease the sides and line the base of a 26cm (10 in.) springform cake pan with baking parchment paper.
- MAKE THE STREUSEL: In the bowl of a stand mixer with the dough hook attachment fitted, combine the butter, sugar and flour on a low speed until the mixture looks rough and pebbly. Transfer to a small bowl, cover with plastic wrap and chill while you prepare the rest of the cake.
- MAKE THE CAKE BATTER: Beat the butter until light and fluffy using the paddle attachment. Add the sugar and beat until well combined. Add the eggs one by one, followed by the vanilla extract, beating well between each addition.
- ADD DRY INGREDIENTS: Sift over the flour and baking powder, add the lemon zest and a pinch of salt, then run the mixer on low speed until the batter is just combined.
- ASSEMBLE THE CAKE: Use a spatula to spread the cake batter in an even layer over the base of the prepared pan. Place the blueberries on top of the batter (it looks like a lot, but they will cook down), then sprinkle over the crumb topping, trying to get it in an even layer as possible.
- BAKE: Bake the cake in the bottom third of the preheated oven for 60 minutes until golden brown, and the berries are bubbling. As there is so much fruit in this cake, you won't be able to test for doneness by using a cake tester, you'll have to use your eyes. If the top of the cake is browning too quickly, tent it loosely with aluminum foil.
- COOL: Allow to cool in the cake pan for 30 minutes before transferring to a wire rack to cool completely. Transfer to a serving plate and dust with powdered sugar.
- It is possible to make this cake using frozen blueberries. However, they are much juicer than fresh berries, so you must defrost them thoroughly and drain them well. I'd recommend spreading 2-3 tablespoons of ground almonds over the cake batter before you add the blueberries to soak up a little of the juices and avoid the dreaded soggy bottom!
- The easiest and best way to make this cake is using an electric mixer, but it is simple to make it by hand. Use a pastry cutter or butter knife to combine the streusel ingredients in a large bowl, and a wooden spoon and plenty of arm power to mix the batter ingredients!
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