German Blueberry Cake

German Blueberry Cake, or “Blaubeerkuchen,” is a delightful dessert that combines fresh blueberries with a light, buttery cake base. Known for its moist texture and rich flavor, this cake is a favorite in many German households, especially during blueberry season. Whether you’re enjoying it with a cup of tea or serving it at a gathering, German Blueberry Cake is the perfect balance of sweetness and fruitiness. Simple to make and full of flavor, it’s an excellent dessert that will impress anyone who tries it.

INGREDIENTS:

For the cake:

250g (2 cups) all-purpose flour

150g (3/4 cup) granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

200g (3/4 cup) unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup milk

250g (2 cups) fresh blueberries (or frozen)

For the topping:

50g (1/4 cup) granulated sugar

1 teaspoon cinnamon

Powdered sugar for dusting (optional)

DIRECTIONS:

Preheat your oven to 175°C (350°F) and grease and flour a 9-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and softened butter together until light and fluffy, about 2-3 minutes.

Add the vanilla extract and milk, and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.

Gently fold in the fresh blueberries, being careful not to crush them.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle it evenly over the top of the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust with powdered sugar, if desired, and serve.