Blueberry Kuchen, a beloved German dessert, is a delightful combination of fluffy cake, sweet blueberries, and a touch of almond flavor. This classic recipe, often enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream, is a perfect treat for any occasion. Let’s learn how to make this cake.
TRADITIONAL GERMAN BLUEBERRY CAKE RECIPE – BLUEBERRY KUCHEN
This Traditional German Blueberry Cake recipe has been a cherished family favorite for generations. My grandmother would whip it up every summer when blueberries were in season. It’s reminiscent of Amish Blueberry Cake but richer in flavor. The cake features a simple shortcrust pastry that doesn’t require chilling.
This German Blueberry Kuchen is packed with a whopping KILO of blueberries! One of the best things about German cakes is that their generous fruit content makes them a healthier option compared to traditional blueberry pie, allowing you to enjoy a second slice without any guilt.
For an authentic taste, the blueberry filling is thickened with Vanilla Pudding Powder, which you can easily find in the international food aisle. If you can’t locate it, don’t worry! Cornstarch and vanilla extract work as great substitutes.
HOW TO MAKE GERMAN BLUEBERRY CAKE
INGREDIENTS
For the Shortcrust Pastry:
- 200 g all-purpose flour (7 oz or 1 2/3 cups)
- 1 ½ teaspoons baking powder
- 75 g sugar (6 tbsp or 2.6 oz)
- 1 teaspoon vanilla extract
- 1 XL egg
- 100 g cold unsalted butter (7 tbsp or 3.5 oz)
- Pinch of salt
For the Filling:
- 1 kg blueberries (4 cups or 2.2 lb)
- 100 g sugar (1/2 cup)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 50 g vanilla pudding powder (1/3 cup or 1.76 oz) or use cornstarch with 1 tablespoon vanilla extract
For the Crumbles:
- 100 g all-purpose flour (3/4 cup or 3.5 oz)
- 75 g sugar (6 tbsp or 2.6 oz)
- 1 teaspoon vanilla extract
- 80 g cold unsalted butter (6 tbsp or 2.6 oz)
INSTRUCTIONS
Prepare the Filling:
- Rinse the blueberries in a colander under running water. Transfer them to a saucepan and add sugar, lemon juice, and lemon zest.
- Gently bring the blueberries to a boil, stirring continuously to prevent burning. Allow them to boil for about 3 minutes, keeping them whole.
- Dissolve the pudding powder (or cornstarch) and vanilla in 5 tablespoons of cold water, then add to the blueberries. Stir until the mixture turns a vibrant red and let it bubble briefly.
- Pour the berry mixture into a bowl and let it cool slightly. Once cooled, pour it evenly over the pastry base in your baking pan.
Prepare the Shortcrust Pastry:
- In a bowl, sift together the flour and baking powder. Add sugar, vanilla extract, and salt, mixing well.
- Make a well in the center and add the egg. Cut the cold butter into cubes and place them on top. Using your hands or a hand mixer with dough hooks, knead until a smooth dough forms. The dough is ready when it no longer sticks to your hands.
- Line the bottom of a springform pan with parchment paper. Take slightly more than half of the dough and press it evenly into the bottom of the pan, extending it up the sides. Divide the remaining dough into two pieces to form rolls, which will create the outer crust.
- Place the rolls around the inside of the springform pan, pressing them against the sides (about 2 inches high) to connect with the bottom crust. Prick a few holes in the base with a fork to prevent bubbling. Pour the blueberry filling over the pastry.
Prepare the Crumbles:
- In a bowl, combine flour, sugar, vanilla extract, and butter. Use a hand mixer with dough hooks to knead until combined. Rub the mixture between your hands to form crumbles; they should fall back into the bowl.
- Ensure the butter is well incorporated. If the crumbles are too dry, add a bit more butter; if too moist, sprinkle in some flour. Distribute the crumbles evenly over the top of the cake.
Bake the Cake:
- Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for 40-45 minutes.
- For a golden crumble topping, move the cake to a higher rack for the last 5 minutes of baking. Let the cake cool in the springform pan before removing it.
- Once cooled, dust the top with powdered sugar and carefully transfer the cake to a serving plate with a cake lifter. Serve with whipped cream.
TIPS
You can use either fresh or frozen blueberries for this recipe. Just be sure to chill the cake before serving, as this allows the blueberry filling to set properly. Additionally, if you need a gluten-free option, you can substitute the all-purpose flour with gluten-free flour. Enjoy your delicious German Blueberry Cake!
