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
Scale
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