German Blueberry Cake

German Blueberry Cake is a delightfully tender cake that’s filled with juicy blueberries and topped with a crumbly streusel topping. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any season, especially during blueberry season. And if you’re not a fan of blueberries, feel free to substitute with your favorite berry or fruit.

It will still be undeniably delicious! If you’re looking for a light & fruity dessert that’s not overly sweet, you’ve come to the right place. When you make a moist and fluffy cake and pair it with a buttery crumb topping, you get the perfect cake. The addition of blueberries just sends it over the top. I’ve really been in the mood for a fruit-filled treat and this dreamy cake reminds me of summer and family gatherings. Not a fan of blueberries? Don’t worry, it’s still delicious with other fruits.

Kitchen Equipment Needed:

• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• 9-inch (23 cm) springform pan
• Parchment paper
• Oven

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed

Directions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Streusel Topping:
   • In a small mixing bowl, combine 1/2 cup flour and 1/3 cup sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients:
   • In a medium mixing bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
4. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and 3/4 cup sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
5. Add the Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
7. Fold in the Blueberries:
   • Gently fold in the blueberries with a spatula, being careful not to crush them.
8. Bake the Cake:
   • Pour the batter into the prepared springform pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
9. Bake:
   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
10. Cool and Serve:
    • Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely. Serve the cake warm or at room temperature.

This German Blueberry Cake is a delicious and easy-to-make dessert that’s perfect for any occasion. The combination of tender cake, juicy blueberries, and a crunchy streusel topping is simply irresistible!