Traditional Blueberry Cake Recipe
The Traditional Blueberry Cake Recipe is very special to me. My mother used to make it all the time, but unfortunately I lost her recipe. So, I experimented a few times after having tried three times, I had figured it out. The cake was exactly like my mother used to make it, so it was worth the effort. Blueberry Cake with crumble topping is called Heidelbeerkuchen mit Streusel in Germany.
Ingredients for shortcrust pastry for Traditional Blueberry Cake Recipe:
- 200 g (7 oz) of all-purpose flour
- 1 ½ teaspoons of Dr. Oetker baking powder OR baking powder
- 75 g (2.6 oz) of sugar
- 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
- 1 egg XL
- 100 g (3.5 oz) of soft cold butter
- pinch of salt
Ingredients for filling of Traditional Blueberry Cake Recipe:
- 1000 g (2.2 lb.) of blueberries
- 75g -100 g (2.64 oz – 3.52 oz) of sugar
- 2 tablespoons of sieved lemon juice
- 50 g (1.76 oz) of pudding powder vanilla
Ingredients for crumbles of Blueberry Cake:
- 100 g (3.5 oz) of all-purpose flour
- 75 g (2.6 oz) of sugar
- 1 Package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- 75 g (2.6 oz) of soft cold butter
Preparation of shortcrust pastry:
Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix well. Make a hole in the center of the flour mixture and add the egg. Cut the butter in small pieces and spread on top. With your hands, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
Using baking/parchment paper cut a circle about 2 inches larger in diameter than your spring-form (10 or 11 inches). Cover the spring-form on the bottom and sides with the paper. Every few inches fold the paper on the sides of the springform (see below). Use a bit more than the half of the dough and spread it on the bottom of the springform by hand. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the baking pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Set aside.
Preparation of filling:
Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center Let the berries boil for about 3 minutes, but not longer than 5 minutes. Dissolve pudding powder with 5 tablespoons of cold water and add to the berries. The color of the berries will turn milky. Stir with your spoon until the color becomes red. Pour the berry mixture in a bowl and stir until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
Preparation of crumbles:
Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined rub the dough it between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.
You also might like the Blueberry Cake covered with whipped cream.