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–+ servings
German Blueberry Bliss

German Blueberry Bliss

Discover the joy of German Blueberry Bliss a summer dream cake with juicy blueberries and crunchy streusel perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1.5 cups fresh blueberries
  • 0.5 cups sugar (for streusel)
  • 0.25 cups cold unsalted butter, cubed
  • 0.5 teaspoon ground cinnamon

Equipment

  • 9-inch springform pan
  • Mixing bowls One medium, one large
  • Whisk
  • Electric hand mixer or stand mixer
  • Pastry cutter
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and flouring it.
  2. Make the streusel by mixing flour, sugar, and cinnamon. Add cold butter and blend until crumbly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a larger bowl, cream together softened butter and sugar until fluffy, then beat in eggs and vanilla.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
  6. Gently fold in the blueberries, being careful not to crush them.
  7. Pour the batter into the prepared pan, sprinkle the streusel on top without pressing it down.
  8. Bake for 45-50 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

Calories: 220kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 13gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend. This cake can be stored at room temperature for up to 2 days or in the refrigerator for 4 days. It can also be frozen for up to 2 months. If using frozen blueberries, do not thaw them beforehand; simply toss them in flour before adding to the batter to prevent sinking. Consider adding lemon zest to enhance the flavor or using a mix of berries for variety.
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