Anne's German Blueberry Cake ~ Blaubeerkuchen
When I saw Anne Schrader's German blueberry cake, aka Blaubeerkuchen, in my Kaffeeklatscher Facebook group, I just knew I had to ask her for the recipe. I'm so excited that she agreed to share it with us!
Topped with streusel, this is a treat you'll make often.
Makes 12 - 16 servings
- ¾ cup light brown sugar (packed)
- 6 tbsp COLD butter (softened slightly, but not melted)
- ¾ cup flour
- 1 tsp ground cinnamon
- 2½ cups flour
- 1 cup white sugar
- 1½ tsp baking powder
- ½ tsp salt (use less if using salted butter)
- ½ tsp ground Mace (or ¼ tsp Nutmeg)
- 1 tsp finely grated lemon peel (zest only)
- 10 tbsp COLD unsalted butter
- 2 large eggs (room temperature)
- 1¼ cup milk
- ½ tsp vanilla extract
- 1 pint fresh blueberries (rinsed but be sure they are not wet)
- Cream butter and sugar until thoroughly blended.
- Mix flour and cinnamon and add to the butter/sugar mixture. Do not overmix, as you do want crumbles. Set aside.
- Preheat oven to 350°F and grease a 9"x12" baking pan.
- Sift the flour, sugar, baking powder mace (or nutmeg) and salt into a large bowl. (As this step is to mix the ingredients and the ingredients are NOT SIFTED before measuring, I usually just mix well with a wire whisk to blend everything.)
- Stir in the lemon peel
- Cut in the butter with pastry blender or fork until mixture resembles course meal.
- In a small bowl beat the eggs until frothy. Add the milk and vanilla stir well. (Because I like to use as few dishes as possible, I will measure my milk into a 2 cup liquid Pyrex measuring cup, add the vanilla and the eggs and mix really well).
- Pour the liquid into the dry ingredients, MIX LIGHTLY UNTIL JUST MOIST (DO NOT OVERMIX).
- Pour the batter into the greased pan.
- Scatter the blueberries over the batter and use the back of a spoon to press them into the batter. Don’t push all of them all the way down, you’ll give a better effect if some are deeper than others, but should be at least pushed into the batter, not laying on top.
- Scatter the topping crumbles evenly over the batter.
- Check with toothpick after 50 minutes. (If you really know how your oven performs you may need to check around 45 minutes.)
- Let cool a bit before slicing. This kuchen is good warm, room temperature and the flavors do blend well overnight (if there is any left!)
- In the future I might consider putting in a 8x8 pan to make it a little higher and a muffin tin to have single servings, too!
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