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This German Blueberry Cake brings together a tender shortcrust base, juicy homemade blueberry filling, and a buttery streusel topping. It is perfect for summer potlucks or cozy gatherings and captures the classic flavors of a traditional Blueberry Kuchen from my childhood. This recipe is a treat for berry lovers and never fails to impress at the table.
When I first baked this kuchen for my grandmother’s visit, she declared it just as good as the ones from her home village. Since then it has become my go-to blueberry dessert for special occasions.
Ingredients
- All-purpose flour: Choose fresh flour for best texture and crumb
- Baking powder: Gives the pastry lift and lightens the base
- Sugar: Adds sweetness and helps brown the crust and topping
- Vanilla extract: Provides a classic aroma opt for real vanilla for depth
- Egg: Brings richness and binds the dough
- Soft cold butter: High-quality butter gives the shortcrust and crumbles their tender bite
- Salt: Balances sweetness and enhances flavor
- Blueberries: Use fresh and firm berries for best results
- Lemon juice and zest: Brightens the filling and balances the berry sweetness
- Vanilla pudding powder (or cornstarch with vanilla): Thickens the blueberry filling and adds creamy flavor
- Powdered sugar: For the final dusting and signature kuchen look
Step-by-Step Instructions
- Prepare the Blueberry Filling:
- Gently rinse blueberries in a colander and drain. In a saucepan combine them with sugar lemon juice and lemon zest. Stir over medium heat and slowly bring to a boil moving berries from the pot’s sides toward the center. Boil for three minutes until berries deepen in color but stay whole. Dissolve pudding powder or cornstarch and vanilla in five tablespoons cold water and stir into the berries until the mixture thickens and turns deep red. Remove from heat let cool a few minutes then set aside for assembling.
- Mix and Shape the Pastry Base:
- Sift flour and baking powder into a mixing bowl. Add sugar vanilla and salt and blend well. Make a well in the center and add the egg. Cube the butter and scatter over the top. Knead everything together with your hands or a dough hook until a smooth non-sticky dough forms. Save just under half for later.
- Line and Form the Pan:
- Line a nine-inch springform with parchment. Press a little more than half the dough on the bottom and partway up the sides with your fingers. With the remaining dough roll two ropes and press along the sides inside the springform for a tall edge sealing the seams to the base. Prick the bottom a few times with a fork for even baking.
- Layer the Filling:
- Pour the cooled blueberry mixture over the pastry and gently spread it all the way to the edges for even filling.
- Mix and Add the Streusel:
- Place flour sugar vanilla and butter in a bowl. Rub together with your hands or use dough hooks until large crumbs form. If too dry add a touch more butter. If too moist sprinkle in flour. Evenly scatter crumbles over the blueberry filling.
- Bake and Finish:
- Heat the oven to 182 degrees Celsius or 360 degrees Fahrenheit. Set the cake on the middle rack for forty to forty five minutes. For extra color move it up one rack for the last five minutes. Cool completely in the pan before dusting with powdered sugar transferring to a serving plate and slicing. This cake is delicious with fresh whipped cream.
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I am especially fond of the homemade berry filling bursting with true blueberry flavor. Every time I bake this for family get-togethers I am reminded of summer berry picking trips with my cousins and how we used to compete for the plumpest berries before sneaking extras into our pockets.
Storage Tips
Place leftovers in an airtight container and keep in the refrigerator for up to four days. For longer storage this cake freezes beautifully. Slice it first and separate pieces with parchment so you can thaw a portion whenever you want a treat.
Ingredient Substitutions
If you do not have fresh blueberries frozen berries will work just as well. Thaw and drain them first. For the thickener both vanilla pudding powder and cornstarch plus extra vanilla extract create the perfect creamy filling. You can use white sugar or swap in raw sugar for a more caramel note.
Serving Suggestions
Slice the cake and serve with a big spoonful of softly whipped cream or a scoop of vanilla ice cream. Dust with powdered sugar just before serving for that bakery finish. It makes a perfect afternoon coffee partner or a light summer dessert after dinner.
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Cultural Notes
Blueberry Kuchen is a cherished tradition in many German households particularly during berry season. Kuchen means cake in German and every region has its own twist on the favorite crumb cake. The three-layer structure—base fruit and streusel—makes it both rustic and refined.
Frequently Asked Questions About Recipes
- → What kind of blueberries work best?
Fresh ripe blueberries yield the best flavor, but frozen blueberries can be used if thawed and drained first.
- → Can I use cornstarch instead of pudding powder?
Yes, replace pudding powder with cornstarch and a teaspoon of vanilla extract to thicken the berry filling.
- → How do I get a crisp streusel topping?
Use cold butter and work the mixture just until crumbs form, then sprinkle evenly over the filling for the ideal crunch.
- → What type of pan should I use?
A 9-inch springform pan is ideal for easy removal and even baking of cakes with a crust and filling.
- → Can this kuchen be made ahead?
Yes, it keeps well covered at room temperature for a day, or refrigerate for up to three days. Serve at room temperature.
- → How should I serve blueberry kuchen?
Dust with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.