Description
A comforting German dessert featuring a shortcrust base, fresh blueberry filling, and crumbly streusel topping. Richtig lecker! Ripe blueberries burst with flavor, balanced by sweet, buttery textures and a rich aroma perfect for tea or coffee breaks.
Ingredients
2 cups all-purpose flour
1 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tbsp orange zest
1 cup milk
1 cup fresh blueberries
1/2 cup frozen blueberries
2 tbsp cornstarch
Streusel Topping:
1/2 cup flour
1/4 cup sugar
1/4 tsp ground cinnamon
1/4 cup cold butter, cubed
Instructions
Preheat oven to 350°F (175°C)
Line a 9″ springform pan with parchment
In a bowl, whisk flour and salt
Add softened butter, sugar, eggs, zest, and milk
Mix until smooth and chilled
Bake crust for 10 minutes until golden
Layer fresh/frozen blueberries in a single layer
Sprinkle cornstarch evenly
Return to oven for 15-20 minutes
Meanwhile, mix streusel ingredients
Sprinkle crumble on warm cake
Bake 5 minutes until golden
Cool 30 minutes before slicing
Notes
Freeze blueberries before use for better structure
Fresh blueberries preferred for juiciness
Let cool completely before serving
Store in air tight container at room temperature
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 340
- Sugar: 30g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg