German Blueberry Streusel Cake
by Jay Wadams
Packed with sweet summer blueberries, a hint of lemon and topped with gloriously buttery streusel, my German Blueberry Coffee Cake is incredibly delicious and simple to make. Perfect for a special occasion or just for snacking. Serve this sweet treat with plenty of whipped cream and a cup of coffee. Yum!
Ingredients
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
to serve:
- powdered sugar for dusting
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- 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.
Notes
- 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!
Nutrition
Serving: 1slice | Calories: 471kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 176mg | Potassium: 119mg | Fiber: 3g | Sugar: 33g | Vitamin A: 714IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg