This Classic German Blueberry Cake is a sweet treat packed with juicy blueberries and a fluffy cake base. It’s sure to brighten up your day, one slice at a time!
Baking this cake is as easy as pie—well, easier! I love how wonderfully the blueberries pop in each bite. Enjoy it warm with a sprinkle of powdered sugar; it’s simply delightful!
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for the cake. If you’re gluten-free, try using a gluten-free flour mix, but keep an eye on the texture.
Butter: I always use unsalted butter for better control over salt levels. You can replace it with margarine or a plant-based butter for a dairy-free option.
Blueberries: Fresh blueberries are best, but frozen works just as well! No need to thaw them; just toss them in straight from the freezer.
Cornstarch: This helps thicken the blueberry filling. If you don’t have cornstarch, you could substitute with equal parts tapioca starch or flour, but the texture might vary slightly.
Milk: I usually opt for whole milk for creaminess, but you can use any milk type—dairy or non-dairy like almond milk.
How Do You Make Fluffy Cake Batter?
One key to achieving a light and fluffy cake is how you mix your batter. Here’s what to do:
- Start with softened butter—this helps it blend smoothly with sugar, creating a creamy texture.
- Beat the butter and sugar together until it’s pale and fluffy, which usually takes a few minutes.
- Add eggs one at a time, mixing well after each. This ensures they’re fully incorporated without overmixing.
- When adding dry and wet ingredients, mix until just combined for a tender cake—no need to over-stir!
These steps make a big difference in your cake’s texture, resulting in a deliciously light dessert!
Classic German Blueberry Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup milk
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- 1 tsp cinnamon (optional)
To finish:
- Powdered sugar for dusting
How Much Time Will You Need?
This cake takes about 20 minutes to prepare and an additional 50 to 60 minutes to bake. Once it’s done, allow 15 minutes to cool in the pan before transferring it to a wire rack. Perfect for a cozy afternoon treat or a special occasion!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line the bottom with parchment paper. This will help ensure that your cake comes out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. This step helps to evenly distribute the baking powder and creates a lighter cake. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter with 1 cup of sugar until it’s light and fluffy. This should take about 2-3 minutes. Then, mix in the vanilla extract and add the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Combine the Mixtures:
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Gently mix until just combined—don’t overmix since this can make the cake dense!
5. Prepare the Blueberry Filling:
In another bowl, mix the blueberries with ½ cup sugar, cornstarch, and lemon juice. Toss gently until the blueberries are coated. This sweet and slightly tart filling will cook down beautifully in the oven.
6. Combine the Layers:
Pour the cake batter into the prepared pan and smooth the top. Evenly distribute the blueberry filling over the batter, ensuring there are blueberries scattered throughout.
7. Make the Streusel:
For the streusel topping, mix together ½ cup flour and ¼ cup sugar. Cut in the cold cubed butter until the mixture resembles coarse crumbs. If you’re using cinnamon, mix it in. Sprinkle this streusel topping evenly over the blueberries.
8. Bake the Cake:
Place the cake in the preheated oven and bake for about 50 to 60 minutes. Check for doneness with a toothpick; it should come out clean when inserted into the cake part (not the blueberries!).
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Once the cake has cooled, dust it with powdered sugar before slicing. Enjoy it warm or at room temperature, and share it with your friends and family for a delightful treat!
This Classic German Blueberry Cake boasts a deliciously buttery base, a generous layer of juicy blueberries, and a delightful streusel topping that make it a go-to recipe for any occasion!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. There’s no need to thaw them; just add them directly to the batter. However, you might want to increase the baking time by a few minutes since the batter will be cooler.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Keep in mind that this may slightly alter the texture of the cake.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. To reheat, simply let it come to room temperature or warm it gently in the oven.
Can I Make This Cake Ahead of Time?
Yes, you can make the cake ahead of time! It can be baked a day before serving. Just store it covered at room temperature. For the freshest taste, dust with powdered sugar just before serving.