German Blueberry Streusel Cake

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I spotted a recipe in for a blueberry dessert, which I decided to make since I was sure there were a bunch of blueberries in the refrigerator to use up.  The original recipe is very German, with most of the ingredients in metric, and I have preserved that here.  The original recipe calls for a 10-inch springform pan.  I made a half recipe in a 7-inch springform pan which made 6 servings for Carol and me to enjoy.

Steusel Topping

125 g. (9 Tbs.) unsalted butter, room temperature

125 g. (4.4 oz.) white sugar

125 g. (4.4 oz.) all-purpose or cake flour


125 g. (9 Tbs.) unsalted butter, room temperature

125 g. (4.4 oz.) white sugar

2 eggs

2 tsp. vanilla extract

250 g. (8.8 oz.) all-purpose or cake flour

3 tsp. baking powder

2 tsp lemon zest

Pinch of salt

Cooking spray

750 g. fresh blueberries, washed and dried

Powdered sugar for dusting (optional)

Preheat the oven to 350 degrees.  Grease a 10-inch springform pan with cooking spray.  Put the pan on a cookie sheet to prevent leakage in the oven.

In a medium bowl mix together the sugar and flour.  Cut in the butter until the mixture looks rough and pebbly.  Cover and put in the refrigerator to cool while preparing the cake.

In the bowl of a stand mixer, using the paddle, cream together the butter and sugar.  Beat in the eggs and vanilla..

In a medium bowl, mix together the flour, baking powder, lemon zest, and salt.  Add the dry ingredients to the bowl of the mixer, and mix just enough to create a batter.  Scrape down the sides of the bowl with a spatula if necessary.

Spread the batter over the bottom of the springform pan.  Top with the blueberries.  Sprinkle the streusel topping.

Bake for about an hour until golden on top.  A toothpick test will not work for this cake because of all the blueberries.

Cool for at least 30 minutes before serving, with or without a dusting of confectioner’s sugar.


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