Description
Indulge in the delightful flavors of German Blueberry Streusel Cake, a perfect blend of sweet summer blueberries and zesty lemon. This cake features a buttery, crumbly streusel topping that adds an irresistible texture, making it ideal for brunches, afternoon snacks, or any celebration. With its stunning presentation and easy preparation steps, even novice bakers will shine in the kitchen. Whether served plain, with whipped cream, or alongside your favorite beverage, this cake is sure to impress anyone who takes a bite.
Ingredients
Scale
- 125 g unsalted butter (room temperature)
- 125 g white sugar
- 375 g plain or all-purpose flour
- 2 eggs
- 2 tsp vanilla extract
- 15 g baking powder (3 level tsp)
- 2 tsp lemon zest
- Pinch of salt
- 750 g fresh blueberries (washed and dried)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 26cm (10 in.) springform cake pan and line the base with baking parchment.
- For the streusel topping: In a bowl, mix 125 g butter, 125 g sugar, and 125 g flour until crumbly. Chill while preparing the batter.
- In a stand mixer with a paddle attachment, beat 125 g butter until fluffy. Gradually add 125 g sugar and mix well. Add eggs one at a time along with vanilla extract.
- Sift together the remaining flour (250 g), baking powder, lemon zest, and salt; mix on low speed until just combined.
- Spread the batter evenly in the prepared pan, top with blueberries, then sprinkle with chilled streusel.
- Bake for about 60 minutes or until golden brown and bubbling around the edges. Allow to cool before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg