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