Ah, German blueberry cake! This delightful dessert has a special place in my heart, reminding me of cozy afternoons spent baking with my grandma. It’s a classic treat that’s not only popular in Germany but has also won over dessert lovers around the world. The moment you slice into it, you’ll see the vibrant blueberries nestled in a rich, buttery batter that’s simply irresistible. Trust me, the smell wafting through your kitchen while it bakes is enough to make anyone’s mouth water! Each bite is a perfect balance of sweet and tart, making it a fantastic option for any occasion—whether it’s a sunny picnic or a cozy family gathering. I can’t wait for you to try this recipe and fall in love with this incredible German blueberry cake just like I did!
Ingredients for German Blueberry Cake
To whip up this delicious German blueberry cake, you’ll need a handful of simple yet essential ingredients. Here’s what you’ll gather:
- 2 cups fresh blueberries (the star of the show!)
- 1 ½ cups all-purpose flour (for that perfect structure)
- 1 cup granulated sugar (just the right amount of sweetness)
- ½ cup unsalted butter, softened (adds richness and flavor)
- 2 large eggs (for binding everything together)
- ½ cup milk (to keep the batter moist)
- 2 teaspoons baking powder (for a lovely rise)
- 1 teaspoon vanilla extract (because vanilla makes everything better)
- ¼ teaspoon salt (to balance the flavors)
Trust me, these ingredients combine to create a cake that’s not only beautiful but also bursting with flavor! Make sure to use fresh blueberries for the best results.
How to Prepare German Blueberry Cake
Alright, let’s get baking! Making this German blueberry cake is a breeze when you follow these steps. Your kitchen is going to smell heavenly in no time!
Preheat and Prepare the Pan
First things first—preheat your oven to 350°F (175°C). This is crucial because a hot oven helps the cake rise perfectly! While it’s warming up, grab a 9-inch round cake pan and grease it with some butter. Then, sprinkle a little flour on it to prevent sticking. Trust me, you don’t want your beautiful cake to break apart when you take it out!
Cream Butter and Sugar
Now, let’s cream the softened butter and granulated sugar together in a mixing bowl. I usually use an electric mixer for this, but a good old-fashioned whisk works too—just be prepared for a little workout! You want to mix until it’s light and fluffy, which usually takes about 2-3 minutes. This step is vital because it incorporates air into the batter, making your cake nice and tender!
Mixing Wet and Dry Ingredients
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aroma! In a separate bowl, whisk together the flour, baking powder, and salt. Now, it’s time to combine the wet and dry mixtures! Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the flour. This helps to keep the batter smooth and prevents it from getting tough. Finally, gently fold in those gorgeous blueberries, being careful not to crush them. You want them to stay whole for those delightful bursts of flavor!
Why You’ll Love This Recipe
- Incredibly moist and buttery with a delightful burst of fresh blueberries
- Simple ingredients you probably already have on hand
- Perfect for any occasion, from cozy family dinners to festive gatherings
- Easy to prepare, making it a great choice for both novice and experienced bakers
- Versatile enough to enjoy on its own or paired with whipped cream or ice cream
Tips for Success
To ensure your German blueberry cake turns out perfectly every time, here are some of my tried-and-true tips! First, always use fresh blueberries; they pack the best flavor and juiciness. If you can, toss the blueberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking. Also, make sure your butter is softened but not melted—this ensures the right consistency when creaming with sugar. Keep an eye on your cake as it bakes; every oven is different! A toothpick should come out clean when it’s done, so check a few minutes early. And remember, let it cool before slicing—it’ll be worth the wait!
Variations of German Blueberry Cake
If you’re feeling adventurous, there are so many delicious variations you can try! Swap out the blueberries for juicy raspberries or tart blackberries for a delightful twist. You can also add some lemon zest for a bright, zesty flavor that pairs beautifully with the cake’s richness. For a hint of warmth, consider folding in some cinnamon or nutmeg for a cozy touch. The possibilities are endless, so feel free to experiment!
Nutritional Information
Curious about the nutritional content? Here’s a rough estimate for each slice of this scrumptious German blueberry cake:
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 15g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy this cake guilt-free—it’s all about balance!
FAQ About German Blueberry Cake
Got questions? I’ve got answers! Here are some common queries about this delicious German blueberry cake:
How do I store leftover cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer, but be sure to let it come to room temperature before serving for the best flavor.
Can I use frozen blueberries?
Absolutely! Just make sure to thaw and drain them before adding to the batter. Tossing them in a bit of flour will help prevent them from sinking.
What can I serve with this cake?
This cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You could even drizzle a bit of warm caramel sauce for an extra treat!
Can I substitute other fruits?
Yes! Feel free to experiment with raspberries, strawberries, or peaches. Each fruit brings its unique flavor, so have fun with it!
Serving Suggestions for German Blueberry Cake
This German blueberry cake is delightful on its own, but if you want to take it up a notch, I highly recommend serving it with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. The coolness of the cream perfectly complements the warm, buttery cake and those juicy blueberries! For an extra touch, you could drizzle a bit of honey or a sprinkle of powdered sugar on top. Enjoy every bite!
Print
German Blueberry Cake: 5 Reasons to Fall in Love
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A traditional German blueberry cake made with fresh blueberries and a rich buttery batter.
Ingredients
- 2 cups fresh blueberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with milk.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh blueberries for the best flavor.
- Serve with whipped cream or vanilla ice cream.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: german blueberry cake
