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Cooking + Entertaining

Blueberry Streusel: the recipe for a soft and delicious German cake

Blueberry Streusel: the recipe for a soft and delicious German cake

The blueberry streuselo streusel cakeis a cake of German origin made with soft dough and a coating of crumbled shortcrust pastry: it is a delicious and very simple dessert, in this case in the blueberry version. An ideal dessert for Breakfast, the snack or even like after meal.

In our recipe the dough will be made with flour, butter, sugar, milk, eggs, yeast and blueberries; separately a crumbly mixture will be prepared with flour, sugar, butter and cinnamon, which will be left to rest in the fridge. Once the main dough is ready, it will be removed from the fridge and poured into the pan only at the end, in order to create a crunchy and fragrant topping. Then just cook the cake in the oven for 30 minutes and the dessert will be ready. To make the cake we used a 20cm x 20cm pan.

You can vary the recipe as you prefer, using for example other fruit, taking care to choose a type that is not too watery.

If you like blueberry desserts, also try the clafoutis recipe, the tart one or the blueberry cheesecake one: 3 delicious and simple desserts ideal for fully enjoying these small dark fruits.

How to make blueberry streusel

Combine the flour, white sugar, brown sugar, salt, and cinnamon in a bowl. Add the softened butter at room temperature 1 and mix until the mixture is crumbly and crumbly. Put in the fridge to rest.

Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix the flour, baking powder and salt 2.

In a second bowl whip the butter and sugar until the mixture is light and fluffy 3.

Add the egg and continue mixing 4.

Add the flour and milk gradually, alternating and mixing 5.

Continue until you run out of doses 6.

Incorporate the blueberries in the amount you prefer but don’t overdo it 7.

Transfer the dough to a pan already greased with a little butter and level well to even out 8.

Take the prepared mixture out of the fridge and distribute it evenly over the dough 9.

Add more blueberries 10 and bake.

Cook for 30-35 minutes 11.

Remove from the oven and allow to cool completely before serving 12.


You can store the blueberry streusel under a glass jar or covered with kitchen paper for 4-5 days.

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