Print

German Blueberry Cake: A Delicious Recipe for a Classic Dessert

Print Recipe

Enjoy a slice of this German Blueberry Cake, a moist and fluffy treat bursting with fresh blueberries. Easy to make and perfect for any occasion, it’s sure to delight your family and friends!

Ingredients

Scale
  • 2 cups fresh blueberries (or frozen, thawed and drained)
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  6. Gently fold in the blueberries, tossing fresh blueberries in a little flour first to prevent sinking.
  7. Grease the bottom and sides of a 9-inch round cake pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  8. Dust the greased pan with a little flour, tapping out the excess.
  9. Pour the batter into the prepared cake pan, spreading it evenly.
  10. Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick inserted into the center.
  11. Once baked, remove from the oven and let cool in the pan for about 10 minutes.
  12. Run a knife around the edges to loosen, then invert onto a wire rack to cool completely.
  13. Optionally, slice the cake in half horizontally to create two layers for layering with whipped cream or additional blueberries.
  14. Dust the top with powdered sugar for a beautiful finish.
  15. Serve as is, or with whipped cream or vanilla ice cream for an extra treat.

Notes

  • For best results, use fresh blueberries. If using frozen, ensure they are thawed and drained.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.

Find it online: https://recipedune.com/german-blueberry-cake/