This German Blueberry Cake (Blaubeerkuchen) is a simple yet elegant dessert that’s bursting with juicy blueberries and a soft, buttery cake base. Lightly sweet with a hint of vanilla and a golden, tender crumb, this cake is perfect for breakfast, afternoon tea, or dessert. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an authentic German treat!
Why You’ll Love This Recipe
Authentic German Dessert – A traditional cake found in German bakeries.
Light & Buttery – Soft, fluffy, and filled with juicy blueberries.
Simple Ingredients – Made with pantry staples and fresh fruit.
Perfect for Any Occasion – Great for brunch, teatime, or dessert!
Ingredients You’ll Need
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1 ½ cups (200g) fresh blueberries
- 1 tbsp cornstarch (for coating the blueberries)
For Topping (Optional):
- Powdered sugar (for dusting)
- Whipped cream or vanilla sauce (for serving)
How to Make German Blueberry Cake
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture, alternating with milk, mixing until just combined.
Step 2: Add the Blueberries
- Toss the blueberries with cornstarch (this prevents them from sinking).
- Gently fold the blueberries into the batter, being careful not to crush them.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Tips for the Best German Blueberry Cake
Room Temperature Ingredients – Ensures a smooth, even batter.
Coat the Blueberries – Tossing them with cornstarch keeps them from sinking.
Don’t Overmix – Mix until just combined to keep the cake fluffy.
Use Fresh or Frozen Blueberries – If using frozen, don’t thaw before adding.
Serving Ideas & Variations
Lemon Zest – Add 1 tsp lemon zest for a fresh citrusy twist.
Chocolate Drizzle – Drizzle melted dark chocolate over the top.
Nutty Crunch – Sprinkle sliced almonds on top before baking.
Serve with Ice Cream – Pair with vanilla or almond ice cream for a decadent treat.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm slices in the microwave for 15-20 seconds.
Frequently Asked Questions
Can I use other berries?
Yes! Try raspberries, blackberries, or a mix of berries.
Can I make this cake dairy-free?
Yes! Substitute butter with coconut oil and milk with almond milk.
Why is my cake dense?
Overmixing the batter can make it dense—mix gently for a light, fluffy texture.
Final Thoughts
This German Blueberry Cake is a simple, delightful treat that’s perfect for any occasion! With its moist crumb, juicy blueberries, and light sweetness, it’s a must-try for anyone who loves classic European desserts.
Tried this recipe? Let me know how it turned out in the comments!
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: German
Nutritional Information (Per Serving):
Calories: 250 | Protein: 4g | Carbohydrates: 35g | Fat: 10g | Fiber: 2g | Sodium: 120mg
German Blueberry Cake (Blaubeerkuchen)
- Total Time: 50 minutes
Description
This German Blueberry Cake (Blaubeerkuchen) is a simple yet elegant dessert that’s bursting with juicy blueberries and a soft, buttery cake base. Lightly sweet with a hint of vanilla and a golden, tender crumb, this cake is perfect for breakfast, afternoon tea, or dessert. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an authentic German treat!
Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1 ½ cups (200g) fresh blueberries
- 1 tbsp cornstarch (for coating the blueberries)
For Topping (Optional):
- Powdered sugar (for dusting)
- Whipped cream or vanilla sauce (for serving)
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture, alternating with milk, mixing until just combined.
Step 2: Add the Blueberries
- Toss the blueberries with cornstarch (this prevents them from sinking).
- Gently fold the blueberries into the batter, being careful not to crush them.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Room Temperature Ingredients – Ensures a smooth, even batter.
Coat the Blueberries – Tossing them with cornstarch keeps them from sinking.
Don’t Overmix – Mix until just combined to keep the cake fluffy.
Use Fresh or Frozen Blueberries – If using frozen, don’t thaw before adding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: German
