German Blueberry Cake

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This traditional German Blueberry Cake features a buttery crust, juicy blueberries, and a delightful crumbly topping. Perfect for a summer dessert or a cozy afternoon treat!

Ingredients:

For the crust:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed

For the filling:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 cups fresh blueberries

For the topping:

  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a medium bowl, combine the flour, sugar, and salt. Cut in the chilled cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form an even crust.
  3. Bake the crust for 12-15 minutes, until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
  4. In a large bowl, whisk together the eggs, sugar, vanilla extract, and milk until smooth. Gently fold in the fresh blueberries.
  5. Pour the filling over the cooled crust, spreading it evenly.
  6. In a small bowl, mix together the sugar and flour. Stir in the melted butter until it forms a crumbly texture. Sprinkle the topping over the blueberry filling.
  7. Return the pan to the oven and bake for 40-45 minutes, until the filling is set and the topping is golden.
  8. Let the cake cool completely before slicing.

Tips:

  • For an extra touch of sweetness, dust with powdered sugar or serve with whipped cream.
  • Substitute fresh blueberries with frozen if out of season, but thaw and drain them well first.

FAQs:

  1. Can I use other fruits for this cake?
    Yes, you can substitute blueberries with raspberries, blackberries, or a mix of berries.
  2. How should I store this cake?
    Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  3. Can I make the crust ahead of time?
    Yes, you can bake the crust a day ahead and store it covered at room temperature.
  4. What can I use if I don’t have a pastry cutter?
    You can use a fork or even your hands to work the butter into the dry ingredients until coarse crumbs form.
  5. Can I freeze the cake?
    Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

This German Blueberry Cake is a delicious and easy dessert that brings a burst of fruity sweetness to any occasion!

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