German Blueberry Kuchen Streusel (Print-Friendly Format)

Enjoy a comforting German kuchen with juicy blueberry filling and a crisp, buttery streusel topping.

# Required Ingredients:

→ Shortcrust Pastry

01 - 200 g all-purpose flour, sifted
02 - 1.5 teaspoons baking powder
03 - 75 g granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 extra-large egg
06 - 100 g cold unsalted butter, cubed
07 - Pinch of salt

→ Blueberry Filling

08 - 1 kg fresh blueberries, washed and drained
09 - 100 g granulated sugar
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon finely grated lemon zest
12 - 50 g vanilla pudding powder, or cornstarch with 1 tablespoon vanilla extract
13 - 5 tablespoons cold water

→ Streusel Crumble Topping

14 - 100 g all-purpose flour
15 - 75 g granulated sugar
16 - 1 teaspoon vanilla extract
17 - 80 g cold unsalted butter, cubed

→ Finishing

18 - Powdered sugar, to dust
19 - Whipped cream, for serving

# How to Make It:

01 - Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Gently heat, stirring continuously to prevent sticking, until the mixture comes to a boil. Simmer for 3 minutes, maintaining the berries whole.
02 - In a small bowl, dissolve vanilla pudding powder (or cornstarch and vanilla extract) in cold water. Add to the simmering berries, stir until the juices turn red and the mixture thickens. Let bubble briefly, then transfer to a bowl and cool to room temperature.
03 - Sift flour and baking powder into a large bowl. Mix in sugar, vanilla extract, and salt. Create a well in the center, add the egg. Distribute cold butter cubes over the top. Knead with hands or hand mixer fitted with dough hooks until smooth. The dough is ready when no longer sticky.
04 - Line a 23 cm springform pan with parchment paper. Press just over half the pastry into the base and slightly up the sides. Shape remaining dough into two rolls, press around the inside edge of the pan to reach 5 cm up the sides. Ensure all edges are sealed. Prick the base a few times with a fork.
05 - Pour the cooled blueberry filling evenly over the prepared pastry base, spreading to the edges.
06 - Combine flour, sugar, vanilla extract, and cold butter in a mixing bowl. Using dough hooks, mix until coarse crumbs form. Rub between your hands to create larger crumbles. Adjust texture by adding a bit more butter if dry or flour if too moist.
07 - Distribute the streusel topping evenly over the blueberry filling.
08 - Preheat oven to 182°C. Place pan on the middle rack; bake for 40–45 minutes. For a deeper golden crumble, move the cake one rack higher for the final 5 minutes.
09 - Cool the cake completely in the pan. Dust with powdered sugar. Carefully transfer to a serving platter using a cake lifter. Slice and serve with whipped cream if desired.

# Additional Information:

01 - Cool the filling and cake before slicing to maintain clean layers and structure.

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