The Best German Blueberry Cake Recipe for Sweet Summer Treats

Moist and delightful German blueberry cake brings a slice of European baking magic right to your kitchen.

Sweet berries nestled within a tender crumb create a delectable dessert that speaks to generations of traditional baking techniques.

Regional ingredients and carefully balanced flavors upgrade this simple treat into something extraordinary.

Bakers appreciate how carefully selected components elevate a basic cake into a memorable experience.

Fragrant and light, this cake captures the essence of summer’s most beloved fruit in every delicate bite.

Soft crumbles and intense blueberry notes dance together, promising a sensory journey through German culinary craftsmanship.

Gathering friends and family around this remarkable dessert guarantees warm conversations and joyful memories.

Why German Blueberry Cake Deserves a Spot on Your Table

• Burst with Fruity Freshness: The homemade blueberry filling captures summer's essence, delivering vibrant, tangy flavors that dance on your taste buds with each delightful bite.
• Master a Classic German Technique: This shortcrust pastry method creates a perfectly crisp, buttery base that showcases traditional baking skills without requiring professional training.
• Texture Play Perfection: Enjoy a delightful contrast between soft, jammy blueberry filling, crumbly golden topping, and tender pastry crust that makes every forkful exciting and satisfying.
• Quick Weekend Dessert Magic: With straightforward steps and less than an hour of baking time, this cake transforms simple ingredients into an impressive, crowd-pleasing treat perfect for family gatherings or casual weekend indulgence.

What You’ll Need for German Blueberry Cake

• Flour, Baking Powder: Provides structure and light texture for the cake; all-purpose flour works best.
• Sugar: Adds sweetness and helps with browning; white granulated sugar recommended.
• Vanilla: Enhances overall flavor; pure vanilla extract preferred over artificial.
• Salt: Balances sweetness and enhances other flavors.
• Egg: Binds ingredients and adds richness; room temperature egg ideal.
• Butter: Creates tender, flaky texture; unsalted butter recommended for better control of saltiness.

• Blueberries: Fresh, ripe berries create vibrant filling; local or seasonal berries preferred.
• Sugar: Helps create syrupy consistency for filling.
• Lemon Juice, Zest: Brightens flavor and adds natural tartness.
• Pudding Powder or Cornstarch: Thickens fruit filling; helps create smooth, stable texture.

• Flour: Creates crumbly texture for streusel topping.
• Sugar: Adds sweetness to crumble.
• Vanilla: Complements cake's flavor.
• Butter: Helps create crisp, golden crumble topping.

• Powdered Sugar: For dusting and decorative finish.
• Whipped Cream: Optional serving accompaniment.

Steps to Bake Authentic German Blueberry Cake

Step 1: Prepare Blueberry Filling

• Fresh blueberries
• Sugar
• Lemon
• Pudding powder or cornstarch

Rinse blueberries thoroughly in a colander. Transfer berries to a saucepan and add sugar with freshly squeezed lemon juice. Cook slowly over medium heat, stirring gently to prevent burning. Let berries simmer for 3-4 minutes while maintaining their shape. Mix pudding powder with cold water separately, then pour into the berry mixture. Stir until the sauce thickens and turns slightly glossy. Remove from heat and let cool completely.

Step 2: Create Shortcrust Pastry

• Flour
• Baking powder
• Sugar
• Vanilla extract
• Salt
• Egg
• Unsalted butter

Sift flour into a large mixing bowl. Add baking powder, sugar, vanilla, and salt. Create a small well in the center. Crack the egg into the well and scatter cubed butter around the edges. Knead the ingredients together until a smooth, consistent dough forms. The texture should be firm but not sticky.

Step 3: Prepare Cake Pan

Line a springform pan with parchment paper. Press approximately 60% of the pastry dough onto the bottom and sides of the pan. Use your fingers to create an even layer, ensuring complete coverage. Roll remaining dough into two long strips and press along the pan’s edges to create a sturdy border.

Step 4: Make Crumble Topping

Combine flour, sugar, vanilla, and softened butter in a bowl. Use your hands to mix ingredients until small, uneven crumbles develop. The mixture should resemble coarse sand with some larger and smaller pieces.

Step 5: Assemble And Bake

Preheat oven to 360°F (182°C). Carefully pour the cooled blueberry filling into the prepared pastry shell. Sprinkle crumble topping evenly across the surface. Place cake in the middle rack of the oven. Bake for 40-45 minutes. During the final 5 minutes, move the cake to a higher rack to achieve a golden, crispy crumble.

Step 6: Cool And Serve

Remove cake from oven and let cool completely inside the pan. Gently transfer to a serving plate. Dust with powdered sugar just before serving.

Handy Tips for Moist, Fruit-Heavy Cake

• Gentle Berry Handling: Wash blueberries carefully to prevent crushing, ensuring they remain whole and intact for a beautiful filling.
• Precise Dough Technique: Knead shortcrust pastry just until smooth to avoid overworking, which can make the crust tough and dense.
• Temperature Control: Use cold butter when making the dough to create flakier, more tender pastry layers.
• Strategic Baking Placement: Move the cake to a higher rack in the final minutes to achieve a perfectly golden, crispy crumble topping.
• Cooling Wisdom: Allow the cake to cool completely in the pan to help the filling set and prevent soggy bottom, ensuring clean slices when serving.

How to Store and Reheat German Blueberry Cake

• Refrigeration: Store the cake in an airtight container and keep in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.
• Freezing: Wrap individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without losing flavor or texture.
• Reheating: Warm individual slices in the microwave for 15-20 seconds on medium power. Alternatively, restore crispness by heating in a preheated oven at 150°C (300°F) for 5-7 minutes.

Beverages & Desserts to Pair with This Cake

• Discover Creamy Companion: Pair this German blueberry cake with a rich vanilla bean ice cream that complements the warm, fruity flavors and provides a cool contrast to the crumbly texture.
• Brew the Perfect Sip: Serve alongside a steaming cup of Earl Grey tea, whose bergamot notes beautifully enhance the cake's lemony blueberry filling and balance its sweetness.
• Elevate with Elegant Wine: Select a chilled German Riesling with slightly sweet undertones, which will highlight the cake's fruity notes and create a delightful dessert experience that celebrates regional flavors.
• Create a Fresh Topping: Add a dollop of freshly whipped cream with a hint of vanilla, allowing its light, airy texture to melt into the warm cake and provide an extra layer of indulgence.

Blueberry Cake Variations to Explore

• Summer Berry Blast: Replace blueberries with a mix of fresh strawberries, raspberries, and blackberries for a vibrant and colorful summer cake experience.
• Nutty Crunch Delight: Sprinkle chopped almonds or hazelnuts into the crumble topping to add a rich, crunchy texture that complements the soft berry filling.
• Citrus Zinger Cake: Enhance the lemon zest with orange or lime zest, creating a more complex and bright citrus flavor profile that brightens the traditional blueberry cake.
• Spiced Comfort Version: Add a pinch of cinnamon and ground cardamom to the crumble and filling for a warm, aromatic twist that transforms the cake into a cozy autumn treat.

German Blueberry Cake Recipe

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4.6 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Indulgent German blueberry cake celebrates summer’s bounty with a luscious blend of sweet berries and tender crumb. Delicate layers mingle traditional flavors, inviting you to savor a slice of pure comfort from Bavaria’s cherished baking tradition.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 kg blueberries (4 cups | 2.2 lb)
• 200 g all-purpose flour (7 oz | 1 ⅔ cups)
• 100 g all-purpose flour (¾ cup | 3.5 oz)
• 100 g soft cold butter (7 tbsp | 3.5 oz)
• 80 g soft cold butter (6 tbsp | 2.6 oz)

Sweeteners and Flavor Enhancers:

• 175 g sugar (½ cup + 6 tbsp | 6.2 oz)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract

Binding and Leavening Agents:

• 1 egg (XL)
• 1 ½ teaspoons baking powder
• 50 g vanilla pudding powder (⅓ cup | 1.76 oz) or cornstarch + 1 tablespoon vanilla extract
• 1 pinch of salt

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Instructions

1. Prepare the blueberry filling by thoroughly rinsing fresh blueberries under cool water in a colander.
2. Combine blueberries with sugar, lemon juice, and zest in a saucepan, gently heating until the mixture begins to simmer.
3. Allow the berries to cook for approximately 3 minutes, maintaining their whole shape while developing a rich flavor.
4. Whisk pudding powder or cornstarch with cold water, then incorporate into the berry mixture until the color transforms and the sauce thickens slightly.
5. Remove from heat and let the filling cool completely before transferring to the prepared pastry base.
6. Sift flour and baking powder into a mixing bowl, then add sugar, vanilla extract, and a pinch of salt.
7. Create a central well in the dry ingredients, carefully crack an egg into the center, and distribute cubed butter around the edges.
8. Gently knead the dough until it reaches a smooth, cohesive consistency that no longer sticks to your fingers.
9. Carefully line a springform pan with parchment paper, using more than half the prepared dough to cover the bottom and sides.
10. Roll remaining dough into two strips and press along the pan’s edges, ensuring a secure seal and creating a slight raised border.
11. Use a fork to create small perforations across the pastry base to prevent air bubbles.
12. Delicately pour the cooled blueberry filling over the prepared shortcrust pastry.
13. Create crumble topping by mixing flour, sugar, vanilla, and butter in a bowl, using fingertips to form loose, sandy texture.
14. Evenly distribute the crumble mixture across the blueberry filling, ensuring complete coverage.
15. Preheat the oven to 182°C (360°F), positioning the rack in the middle of the oven.
16. Bake the cake for 40-45 minutes, shifting to a higher rack during the final 5 minutes to achieve a golden, crisp crumble topping.
17. Allow the cake to cool completely within the pan to set the filling and maintain structural integrity.
18. Carefully transfer to a serving plate, dust with powdered sugar, and accompany with a dollop of fresh whipped cream.

Notes

• Master the art of selecting ripe, plump blueberries for the most vibrant and flavorful filling, ensuring each bite bursts with natural sweetness.
• Create a perfectly textured shortcrust pastry by keeping butter cold and handling the dough minimally to achieve a delicate, crumbly base.
• Prevent soggy bottoms by thoroughly pricking the pastry with a fork, allowing steam to escape and ensuring a crisp, golden crust.
• Use cornstarch or pudding powder as a thickening agent to transform fresh blueberries into a luscious, glossy filling that holds its shape.
• Achieve golden, crispy crumbles by kneading the topping mixture with cool hands, creating delightful texture contrast against the soft berry filling.
• Position the cake strategically in the oven, moving to a higher rack in the final minutes to guarantee a perfectly bronzed, crunchy crumble topping.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 365
• Sugar: 31 g
• Sodium: 90 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 56 mg