German Blueberry Cake
This traditional German blueberry cake features a buttery shortcrust pastry filled with juicy blueberries and topped with golden buttery crumbles. Perfect served with whipped cream and a dusting of powdered sugar.
Equipment
- 9-inch springform pan
- mixing bowls
- hand mixer with dough hooks
- saucepan
- colander
- parchment paper
Ingredients
- 200 g all-purpose flour
- 1 1/2 tsp baking powder
- 75 g sugar
- 1 tsp vanilla extract
- 1 XL egg
- 100 g soft cold butter
- 1 pinch salt
- 1 kg blueberries
- 100 g sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 50 g vanilla pudding powder
- 100 g all-purpose flour
- 75 g sugar
- 1 tsp vanilla extract
- 80 g soft cold butter
Instructions
- Wash the blueberries under running water and place them in a saucepan with sugar, lemon juice, and lemon zest. Slowly bring to a boil while stirring continuously. Let the berries boil for about 3 minutes while keeping them whole.
- Dissolve the pudding powder with 5 tablespoons of cold water and add it to the blueberries. Stir until thickened and the color deepens. Let the mixture bubble once, then transfer to a bowl and allow it to cool slightly.
- Sift the flour and baking powder into a bowl. Add sugar, vanilla extract, and salt. Make a well in the center, add the egg, and distribute the butter cubes on top. Knead everything together until a smooth, non-sticky dough forms.
- Line a 9-inch springform pan with parchment paper. Press a little more than half of the dough onto the bottom and slightly up the sides. Divide the remaining dough into two rolls and press them around the inside edges of the pan to form a crust about 2 inches high.
- Use a fork to poke small holes in the dough. Pour the cooled blueberry filling evenly over the crust, making sure it reaches the edges.
- To make the crumbles, combine flour, sugar, vanilla extract, and butter in a bowl. Mix with dough hooks until combined, then rub the dough between your hands to create crumbs. Adjust with more flour or butter if needed.
- Spread the crumbles evenly over the cake. Preheat the oven to 182°C (360°F) and bake on the middle rack for 40–45 minutes. Move the cake one rack higher for the final 5 minutes for extra golden crumbles.
- Allow the cake to cool completely in the springform pan. Dust with powdered sugar, transfer carefully to a serving plate, and serve with whipped cream.
Notes
Use fresh blueberries for best texture, but frozen blueberries may also work if thawed and drained well. Let the cake cool completely before slicing to allow the filling to set properly. Serve with whipped cream or vanilla ice cream.