Blueberries bring fruity tartness to this streusel-topped German cake
Blueberries bring fruity tartness to this streusel-topped German cake
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Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch or a casual dessert. In this recipe from our cookbook, “ Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel. Brown sugar is not used in the streusel for true German Streuselkuchen, but a little is included here to give the topping a touch of golden color and subtle notes of molasses.
A slow, cold rise results in a crumb that’s especially moist, tender and flavorful; this also makes it easier to bake the cake the morning of serving. However, if you wish to start and finish in a single go, after patting the dough into the pan, cover and let it rise at room temperature for 20 to 30 minutes instead of chilling it; at this time, also remove the streusel from the refrigerator.
Top the dough with the berries and streusel, then bake as indicated. Leftovers will keep at room temperature for a couple days; the topping will soften slightly, but the flavors still are great. German Blueberry Streusel Cake. Start to finish: 3¼ hours (45 minutes active), plus cooling.
Makes a 9-by-13-inch cake. Ingredients: For the streusel:. 195 grams (1½ cups) all-purpose flour. 107 grams (½ cup) white sugar. 50 grams (¼ cup) packed dark brown sugar. ½ teaspoon table salt. 141 grams (10 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature.
