This traditional German Blueberry Cake, also known as Blueberry Kuchen, is a delightful dessert featuring a shortcrust pastry base, a rich blueberry filling, and a crunchy streusel topping. It’s easy to make with a simple shortcrust dough that doesn’t require chilling or rolling. The cake is packed with fresh blueberries, making it a lighter alternative to traditional blueberry pie. The addition of vanilla pudding powder thickens the filling, while the crumbles add a delicious texture. It’s the perfect treat for any occasion, especially during blueberry season.

Full Recipe:

Ingredients

For the Shortcrust Pastry:

• 200g all-purpose flour

• 1 ½ teaspoons baking powder

• 75g sugar

• 1 teaspoon vanilla extract

• 1 egg

• 100g soft cold butter

• A pinch of salt

For the Blueberry Filling:

• 1 kg (4 cups) fresh or frozen blueberries

• 100g sugar

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 50g vanilla pudding powder (or use cornstarch with 1 tbsp vanilla extract)

For the Streusel Topping:

• 100g all-purpose flour

• 75g sugar

• 1 teaspoon vanilla extract

• 80g soft cold butter

Directions

1. Prepare the Pastry:

   • In a bowl, sift together flour and baking powder. Add sugar, vanilla extract, salt, and egg. Cut the butter into cubes and knead everything together until a smooth dough forms.

   • Line a springform pan with parchment paper, and press more than half of the dough into the bottom. Roll the remaining dough into two rolls and place them around the edges of the pan, pressing up to form a crust. Prick the dough with a fork and set aside.

2. Make the Blueberry Filling:

   • In a saucepan, combine the blueberries, sugar, lemon juice, and zest. Bring to a boil while stirring. Dissolve the pudding powder or cornstarch with 5 tablespoons of cold water and add to the mixture. Stir until the mixture thickens and turns red. Let it cool slightly, then pour over the prepared dough.

3. Prepare the Streusel:

   • Mix the flour, sugar, vanilla, and butter in a bowl. Use your fingers to rub the butter into the dry ingredients, creating crumbs. Sprinkle the streusel evenly over the blueberry filling.

4. Bake the Cake:

   • Preheat the oven to 360°F (182°C). Bake the cake for 40-45 minutes, or until the topping is golden. If necessary, move the cake up one rack in the oven during the last 5 minutes for a deeper golden color.

   • Let the cake cool in the pan before transferring it to a serving plate. Sprinkle powdered sugar on top before serving.

Nutrients

Per Serving (approximate):

• Calories: 300 kcal

• Fat: 16g

• Carbohydrates: 38g

• Protein: 3g

• Sugar: 20g

The Shortcrust Pastry: Buttery and Simple

The shortcrust pastry is the base of this cake, providing a rich, buttery foundation that complements the sweet and tart blueberry filling. Unlike many other pastry recipes, this shortcrust dough doesn’t require chilling or rolling, making it simple and quick to prepare. The dough comes together easily by mixing flour, baking powder, sugar, vanilla extract, egg, and cold butter, which is cut into cubes and kneaded together. The result is a smooth dough that’s easy to press into the bottom of a springform pan.

Once the dough is prepared, it’s pressed into the pan, forming the base and the edges of the cake. A few pricks with a fork allow the dough to bake evenly and prevent it from puffing up. This no-fuss approach ensures that the crust will be flaky, buttery, and perfectly crisp after baking, providing a delicious contrast to the juicy blueberry filling and crunchy streusel topping.

The Blueberry Filling: Sweet and Fruity

The blueberry filling is the star of this cake. Made with fresh or frozen blueberries, sugar, lemon juice, and lemon zest, the filling brings a burst of fruity flavor to every bite. The addition of lemon juice and zest enhances the natural sweetness of the blueberries, while also adding a touch of acidity to balance the richness of the cake.

To thicken the filling, vanilla pudding powder is added, which helps to set the mixture into a smooth, thick consistency without overpowering the natural flavors of the blueberries. If vanilla pudding powder is unavailable, you can use cornstarch with a splash of vanilla extract as a substitute, which will also give the filling a thick and silky texture.

The blueberry filling is then poured over the prepared shortcrust base, allowing the layers to form the foundation for the cake. As the cake bakes, the filling becomes thick and rich, with the blueberries bursting and releasing their sweet juices, making each bite full of flavor.

The Streusel Topping: Crunchy and Sweet

The streusel topping is what gives this German Blueberry Cake its signature crunch. Made with a simple mixture of flour, sugar, vanilla extract, and cold butter, the streusel is rubbed together by hand to create small crumbs. These crumbs are then sprinkled generously over the blueberry filling, creating a golden and crisp topping once baked.

The streusel not only adds texture but also enhances the flavor of the cake. The sugar in the streusel caramelizes during baking, creating a golden-brown, crunchy finish that contrasts beautifully with the soft, juicy blueberry filling beneath. The slight nuttiness from the butter adds depth to the sweetness, making each bite more satisfying.

Baking the Cake: Golden and Perfection

Once the cake is assembled, it’s baked in a preheated oven at 360°F (182°C) for 40-45 minutes. The cake is done when the streusel topping turns golden brown and the blueberry filling has thickened and set. If you prefer a deeper golden color for the streusel, you can move the cake up one rack during the last 5 minutes of baking.

As the cake bakes, the kitchen will be filled with the delicious aroma of butter, vanilla, and blueberries, making it hard to wait for it to cool. After baking, the cake should be left to cool in the pan before transferring it to a serving plate. A light dusting of powdered sugar on top adds a beautiful finishing touch and makes the cake look even more inviting.

Serving the Cake: Light and Delicious

Once the cake has cooled slightly, it’s ready to be served. The light dusting of powdered sugar gives it a delicate, professional finish, while the combination of shortcrust pastry, juicy blueberries, and crunchy streusel ensures that every bite is full of flavor and texture.

German Blueberry Kuchen is perfect for any occasion, whether as a dessert for a family meal, a treat to share with friends, or a special offering during the summer months when blueberries are in season. The cake can be served on its own or with a dollop of whipped cream or vanilla ice cream for an extra indulgence.

Why German Blueberry Kuchen is Perfect for Any Occasion

This German Blueberry Cake is versatile and perfect for various occasions. Its ease of preparation makes it ideal for a casual gathering, a summer picnic, or a weekend treat. The shortcrust pastry is quick to prepare and doesn’t require any complicated steps, while the filling and topping come together effortlessly.

The balance of flavors makes it suitable for any crowd. It’s light enough to serve as a mid-afternoon snack with tea or coffee, but also rich and satisfying enough to be a dessert after a hearty meal. The cake is not overly sweet, making it a great choice for those who enjoy a more subtly sweet treat.

Furthermore, this cake can be adapted with different fruits or toppings. For instance, you can swap out the blueberries for other berries, such as raspberries, blackberries, or strawberries, for a slight variation. You can also make it ahead of time, as it keeps well for a couple of days in the refrigerator or can be frozen for longer storage.

Nutritional Information

Each serving of German Blueberry Kuchen contains approximately 300 calories, making it a moderate dessert option that won’t be too indulgent. With 16 grams of fat, including 5 grams of saturated fat, it provides richness without being overly heavy. The cake contains 38 grams of carbohydrates, including 20 grams of sugar, which comes from the blueberries, brown sugar, and the natural sweetness of the shortcrust.

With 3 grams of protein and 1 gram of fiber, the cake provides some nutritional benefits, but it’s meant to be a treat rather than a health-focused dessert. It also offers small amounts of calcium, iron, and vitamin A, contributing to a balanced diet when enjoyed in moderation.

Conclusion

In conclusion, Traditional German Blueberry Cake (Blueberry Kuchen) is a delicious and simple dessert that combines a buttery shortcrust pastry, a rich blueberry filling, and a crunchy streusel topping. It’s light, satisfying, and perfect for any occasion, whether you’re serving it for a special gathering or enjoying it with family. With its easy preparation and balance of sweet, fruity, and crunchy flavors, this cake is sure to become a favorite in your recipe collection, especially during blueberry season.