Go Back
–+ servings
Blueberry Streusel Cake Slice
Davia Delgado

German Blueberry Streusel Cake Recipe

5 from 1 vote
This German blueberry streusel cake recipe features a soft Rührteig cake base topped with fresh blueberries and a buttery almond streusel. Light, simple, and not overly sweet, it’s a traditional German streuselkuchen often served for Kaffee und Kuchen with whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: German
Calories: 530
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

  • Streusel Topping
  • 125 g cold butter cubed
  • 120 g all-purpose flour
  • 85 g ground almonds / almond flour
  • 70 g sugar
  • Fruit Layer
  • 500 g blueberries fresh or frozen
  • Cake Batter
  • 250 g butter softened
  • 185 g sugar
  • 4 eggs
  • 400 g all-purpose flour
  • 3 teaspoons baking powder
  • 1 pinch salt
  • 145 ml milk

Equipment

Method
 

  1. Prepare the blueberries
  2. Wash the fresh blueberries and allow them to dry in a strainer while you prepare the rest of the cake.
  3. Make the streusel topping
  4. In a bowl, combine cold cubed butter, flour, sugar, and ground almonds. Mix with your hands or a paddle attachment until the mixture forms crumbly streusel. Refrigerate while preparing the cake batter.
  5. Prepare the cake batter (Rührteig)
  6. In a mixing bowl, beat the softened butter and sugar until light and creamy, about 3–5 minutes. Add the eggs one at a time, mixing well after each addition.
  7. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with the milk and ending with flour. Mix for about 5 minutes until the batter becomes light and fluffy.
  8. Assemble the cake
  9. Gently fold two-thirds of the fresh blueberries into the cake batter.
  10. Line a 14 × 9 inch baking pan with parchment paper and lightly grease the sides. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining blueberries over the top, followed by the streusel topping.
  11. Bake
  12. Bake at 350°F (175°C) for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven.
  13. Cool and serve
  14. Allow the German blueberry streusel cake to cool before slicing. Serve with freshly whipped cream and optional powdered sugar.

Nutrition

Calories: 530kcalCarbohydrates: 74gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 324mgPotassium: 148mgFiber: 3gSugar: 31gVitamin A: 771IUVitamin C: 5mgCalcium: 116mgIron: 3mg

Video

Notes

In traditional German Rührteig, it’s recommended that ingredients like butter and eggs are at room temperature. If they are too cold, the butter–sugar mixture may look slightly separated after adding the eggs. Don’t worry — this cake is very forgiving. Once the flour is added, the batter will come back together and bake beautifully.
• Keep the butter cold for the streusel. Cold butter creates the classic crumbly streusel texture. If the streusel becomes too warm, the butter can melt into the cake while baking instead of forming crumbs.
• Use fresh blueberries when possible. Fresh berries hold their shape and color better. Frozen blueberries can release more moisture and may turn the batter slightly blue.
• Use a kitchen scale. Weighing your ingredients will give you the most accurate results and a consistent cake texture.
 

Tried this recipe?

Let us know how it was!