German Blueberry Cake

This German Blueberry Cake, or “Heidelbeerkuchen,” is a classic recipe with a tender, buttery cake base topped with fresh, juicy blueberries. Known for its simplicity and rustic charm, this cake has a perfectly soft crumb that’s balanced by the tart sweetness of blueberries. It’s the perfect treat for family gatherings or cozy afternoons!

In our family, this German Blueberry Cake recipe is a true treasure passed down from my grandmother. Each time I bake it, I’m reminded of summers spent in her kitchen, waiting eagerly by the oven as the scent of blueberries and vanilla filled the air. My husband and kids love it just as much as I did back then, and now it’s our tradition to bake it together whenever blueberries are in season. The cake has become a beautiful reminder of family memories and flavors we all love.

Why You’ll Love German Blueberry Cake

•Classic German Flavor: A taste of tradition with a simple yet delicious flavor profile.

•Perfect for Any Occasion: This cake is easy to whip up for brunch, dessert, or a delightful afternoon snack.

•Easy, One-Bowl Recipe: Minimal effort for maximum flavor!

•Fresh and Fruity: Juicy blueberries give a burst of natural sweetness with every bite.

Ingredients Notes for German Blueberry Cake

•Fresh Blueberries: For the best flavor, fresh blueberries are recommended, but frozen will work in a pinch.

•Butter: Adds richness to the cake; be sure it’s softened for easy mixing.

•Sugar: Sweetens the cake base and balances the tartness of blueberries.

•Vanilla Extract: Enhances the cake’s flavor and complements the blueberries.

•All-Purpose Flour: Provides structure, giving the cake its soft, tender crumb.

•Baking Powder: Ensures a light and fluffy texture.

Recipe Steps

1. Preheat the Oven:

•Preheat your oven to 350°F (175°C) and grease a round or square baking pan (9 inches).

2. Prepare the Batter:

•In a large mixing bowl, beat 1/2 cup of softened butter and 3/4 cup of sugar until creamy. Add 2 eggs, one at a time, beating well after each addition.

•Stir in 1 tsp vanilla extract. In a separate bowl, whisk together 1 1/2 cups flour and 1 tsp baking powder. Gradually add the flour mixture to the wet ingredients, mixing until just combined.

3. Assemble the Cake:

•Pour the batter into the prepared baking pan, spreading it evenly. Scatter 1 1/2 cups fresh blueberries over the batter, pressing them lightly into the top.

4.Bake:

•Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before slicing.

5. Serve:

•Dust with powdered sugar for a decorative touch and enjoy!

Storage Options

•Room Temperature: Store covered for up to 2 days.

•Refrigerate: Keeps fresh in the fridge for up to 5 days.

•Freeze: Wrap in plastic and freeze for up to 2 months. Thaw before serving.

Variations & Substitutions

•Add a Streusel Topping: Sprinkle a crumbly streusel on top before baking for extra texture.

•Make it Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

•Add Lemon Zest: For a bright twist, add 1 tsp of lemon zest to the batter.

German Blueberry Cake

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Course: Dessert

Kitchen: German

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 10

Ingredients

 

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• ▢ For the Cake:
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup buttermilk or milk mixed with 1/2 tablespoon vinegar
• ▢ 1 1/2 cups fresh blueberries or frozen, thawed
• ▢ For the Topping:
• ▢ 1/2 cup sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon cinnamon
• ▢ 1/4 cup sliced almonds optional

Instructions

• Prepare the Cake:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine with Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
• Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
• Pour into Pan: Pour the batter into the prepared cake pan and smooth the top.
• Prepare the Topping:
• Mix Topping Ingredients: In a small bowl, combine the sugar, cornstarch, lemon juice, and cinnamon. Sprinkle this mixture evenly over the top of the cake batter. If using, add sliced almonds for extra crunch.
• Bake the Cake:
• Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Serve:
• Slice and Enjoy: Once cooled, slice the cake and enjoy it plain or with a dollop of whipped cream for a delicious dessert!