Description
Experience the nostalgic charm of a classic German blueberry cake, featuring a buttery shortcrust base, a vibrant layer of juicy blueberries, and a signature crunchy streusel topping. This soul-warming dessert strikes a perfect balance between sweet and tangy, making it the ideal centerpiece for family gatherings or a quiet afternoon treat. Simple, elegant, and timeless, this recipe captures the essence of heart-warming home baking.
Ingredients
200g all-purpose flour
1 1/2 teaspoons baking powder
75g granulated sugar
1 large egg
100g unsalted butter, cubed and chilled
400g fresh or frozen blueberries
1 tablespoon cornstarch
150g all-purpose flour (for streusel)
100g granulated sugar (for streusel)
100g cold unsalted butter (for streusel)
1 teaspoon cinnamon (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan.
Mix the 200g flour, baking powder, and 75g sugar in a bowl, then cut in the 100g cold butter and the egg to form a dough.
Press the pastry evenly into the base and slightly up the sides of the prepared pan.
Toss the blueberries with the cornstarch and spread them in an even layer over the base.
In a separate bowl, combine the flour, sugar, and cinnamon for the streusel, rubbing in the cold butter until coarse crumbs form.
Sprinkle the streusel generously over the blueberries.
Bake for 45 to 50 minutes until the streusel is golden brown and the fruit is bubbling.
Let the cake cool completely in the pan on a wire rack before serving.
Notes
If using frozen blueberries, do not thaw them first; simply toss them directly with the cornstarch to absorb excess moisture. Store in an airtight container at room temperature for up to 3 days. Serving with a dollop of unsweetened whipped cream or vanilla yogurt is highly recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg