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!

German Blueberry Cake

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

This German Blueberry Cake is a perfect harmony of buttery shortcrust pastry, sweet blueberries, and a delicate crumble topping. The fresh blueberry filling is lightly sweetened and brought to life with hints of lemon zest, making every bite a burst of fruity goodness. The golden crumble adds a satisfying crunch, while the soft vanilla-infused filling melts in your mouth.

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Ingredients

Scale 1x2x3x

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)

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Instructions

For the Filling:
Wash blueberries in a colander under running water.
Place blueberries, sugar, lemon juice, and zest in a saucepan.
Bring the mixture to a boil slowly, stirring continuously. Let the berries cook for 3 minutes, ensuring they remain whole.
Dissolve pudding powder or cornstarch with 5 tbsp cold water and add to the blueberries. Stir until the color becomes red and let bubble up once.
Set aside to cool before pouring the filling into the baking pan.
For the Shortcrust Pastry:
Sift flour and baking powder into a bowl. Add sugar, vanilla, and salt.
Create a well in the center, add the egg, and scatter cubed butter on top.
Knead the mixture until smooth. The dough should no longer be sticky.
Line a springform pan with parchment paper. Use more than half the dough to cover the bottom of the pan, pressing it up the sides.
Form two dough rolls and press them along the sides of the pan (about 2 inches high). Seal the edges and prick the dough with a fork.
Pour the blueberry filling over the pastry.
For the Crumbles:
Combine flour, sugar, vanilla, and butter in a bowl.
Knead the mixture with your hands until crumbles form.
Evenly distribute the crumbles over the blueberry filling.
Baking:
Preheat 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 for a golden crumble.
Cool in the pan before transferring to a serving plate. Dust with powdered sugar and serve with whipped cream.

• Prep Time: 25 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 330