German Blueberry Cake

German Blueberry Cake: A Delightful Treat with a Crumbly Twist

If you’re in the mood for a dessert that’s both fruity and decadent, this German Blueberry Cake is just what you need. Featuring a buttery shortcrust pastry, a sweet and tangy blueberry filling, and a delicious crumble topping, this cake is perfect for any occasion. Whether you’re serving it as an afternoon treat with coffee or as a dessert after dinner, this cake is sure to impress your guests and satisfy your sweet tooth.

Ingredients:

For the Shortcrust Pastry:

• 200 g all-purpose flour (7 oz | 1 2/3 cups)
• 1 ½ tsp baking powder
• 75 g sugar (6 tbsp | 2.6 oz)
• 1 tsp vanilla extract
• 1 egg (XL)
• 100 g soft cold butter (7 tbsp | 3.5 oz)
• Pinch of salt

For the Filling:

• 1 kg blueberries (4 cups | 2.2 lb)
• 100 g sugar (1/2 cup)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 50 g vanilla pudding powder (1/3 cup | 1.76 oz) or cornstarch + 1 tbsp vanilla extract

For the Crumbles:

• 100 g all-purpose flour (3/4 cup | 3.5 oz)
• 75 g sugar (6 tbsp | 2.6 oz)
• 1 tsp vanilla extract
• 80 g soft cold butter (6 tbsp | 2.6 oz)

Directions:

1. Prepare the Filling:
   • Wash the blueberries under running water in a colander.
   • In a saucepan, combine the blueberries, sugar, lemon juice, and zest. Slowly bring the mixture to a boil, stirring continuously. Let the berries cook for 3 minutes, ensuring they stay mostly whole.
   • In a small bowl, dissolve the pudding powder or cornstarch with 5 tbsp of cold water. Add this mixture to the blueberry sauce, stirring until the color turns a deep red. Let it bubble for a moment before removing from heat.
   • Set the filling aside to cool before pouring it into the baking pan.
2. Make the Shortcrust Pastry:
   • In a mixing bowl, sift together the flour and baking powder. Add the sugar, vanilla extract, and a pinch of salt.
   • Create a well in the center of the dry ingredients and add the egg. Scatter cubed butter over the mixture.
   • Knead the dough until smooth and no longer sticky.
   • Line a springform pan with parchment paper. Use more than half of the dough to cover the bottom of the pan, pressing it up the sides to create an edge.
   • Form two dough rolls and press them along the sides of the pan, making the edges about 2 inches high. Seal the edges and prick the dough with a fork.
   • Pour the cooled blueberry filling over the pastry base.
3. Make the Crumbles:
   • In a separate bowl, combine the flour, sugar, vanilla extract, and cold butter.
   • Knead the mixture with your hands until crumbles form.
   • Evenly sprinkle the crumbles over the blueberry filling.
4. Bake the Cake:
   • Preheat the oven to 182°C (360°F).
   • Bake the cake on the middle rack for 40-45 minutes. Move the cake one rack higher for the last 5 minutes to achieve a golden crumble.
   • Let the cake cool in the pan before transferring it to a serving plate. Dust with powdered sugar and serve with whipped cream for extra indulgence.

Tips:

• Shortcrust Pastry: If the dough is too sticky, refrigerate it for 10 minutes before rolling it out.
• Filling Alternatives: You can swap blueberries for other seasonal fruits like blackberries or raspberries.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Quick Facts:

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 slices
• Calories: 330 kcal per slice

This German Blueberry Cake combines a buttery crust, juicy blueberry filling, and a crunchy crumble topping to create a dessert that’s both comforting and delicious. Perfect for afternoon tea or any special occasion, this cake brings a touch of German baking tradition to your kitchen. Enjoy it with a dollop of whipped cream or a dusting of powdered sugar!

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