There’s something absolutely enchanting about baking a traditional German dessert, and this *German blueberry cake* is no exception! Imagine the sweet aroma of fresh blueberries mingling with the buttery goodness of a light cake base filling your kitchen. It’s like a warm embrace on a plate! I love making this cake for family gatherings; it always brings everyone together, bubbling with laughter and joy as we slice into it. The vibrant blueberries pop with flavor, creating a delightful contrast against the fluffy cake. Trust me, once you take a bite, you’ll understand why this recipe is such a cherished classic in our home!

Ingredients for German Blueberry Cake

To whip up this delightful *German blueberry cake*, you’ll need a handful of simple ingredients that come together beautifully. Here’s what you’ll need:

• 2 cups fresh blueberries (the star of the show, so make sure they’re plump and juicy!)
• 1 ½ cups all-purpose flour (this gives the cake its lovely structure)
• 1 cup granulated sugar (for that perfect sweetness)
• ½ cup unsalted butter, softened (make it nice and creamy for easy mixing)
• 2 large eggs (large eggs help bind everything together)
• 1 teaspoon vanilla extract (because who doesn’t love that warm, inviting flavor?)
• 1 teaspoon baking powder (to help the cake rise to fluffy perfection)
• ½ teaspoon salt (just a pinch to enhance all the flavors)
• ½ cup milk (to keep the batter moist and tender)

Gather these ingredients, and you’re well on your way to creating a slice of heaven!

How to Prepare German Blueberry Cake

Now that you’ve got your ingredients ready, let’s dive into the fun part—baking this *German blueberry cake*! I promise it’s a straightforward process that will have your kitchen smelling divine in no time. Just follow these simple steps, and you’ll be enjoying this delicious cake before you know it.

Step-by-Step Instructions

1. First, preheat your oven to 350°F (175°C). This ensures it’s nice and warm when your batter is ready to go in.
2. Next, grab a 9-inch round cake pan and grease it with some butter or cooking spray, then dust it with flour. This helps the cake release easily once baked.
3. In a medium bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 3-4 minutes. This step is crucial for a light cake, so don’t rush it!
4. Now, add the eggs one at a time, mixing well after each addition. This helps create a smooth batter.
5. Stir in the vanilla extract to give it that lovely flavor.
6. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture—this keeps the batter nice and smooth!
7. Finally, gently fold in the fresh blueberries, being careful not to break them. You want those juicy gems intact!
8. Pour the batter into your prepared cake pan and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before serving. Enjoy!

Why You’ll Love This Recipe

• Quick to prepare—perfect for those busy days!
• Deliciously fresh flavors from plump blueberries that burst in your mouth.
• Light and fluffy texture that melts in your mouth.
• Classic German dessert that’s sure to impress family and friends.
• Perfect for any occasion, from casual brunch to special celebrations.

Tips for Success

To ensure your *German blueberry cake* turns out perfectly every time, I’ve got a few handy tips! First and foremost, make sure your ingredients are at room temperature. This helps them blend more easily, creating a smooth batter. When it comes to folding in those beautiful blueberries, be gentle—use a spatula and lift the batter over the berries rather than stirring vigorously. This way, you’ll keep those juicy blueberries intact and prevent them from breaking apart. Also, don’t skip greasing and flouring your cake pan; it’s the secret to a flawless release! Lastly, let the cake cool completely before serving for the best flavor and texture. Happy baking!

Nutritional Information

Each slice of this delightful *German blueberry cake* is approximately 220 calories, making it a sweet treat you can enjoy without too much guilt! You’ll find about 8g of fat, 3g of protein, and 33g of carbohydrates in every slice. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy every bite knowing it’s a delicious indulgence!

FAQ About German Blueberry Cake

Got questions about making this scrumptious *German blueberry cake*? I’ve got you covered! One common question I hear is whether you can substitute the blueberries. Absolutely! You can use raspberries or blackberries if you prefer, just keep an eye on their sweetness. If you’re out of milk, feel free to swap it for buttermilk or even almond milk for a different twist.

Now, when it comes to storing leftovers, simply keep the cake in an airtight container at room temperature for a couple of days. If you want it to last longer, pop it in the fridge, where it can stay fresh for about a week. Just remember to let it come to room temperature before serving for the best flavor!

Lastly, for serving suggestions, I love pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream—so decadent! You can also sprinkle a little powdered sugar on top for that extra touch of sweetness. Enjoy your baking adventure!

Serving Suggestions

When it comes to serving your *German blueberry cake*, the options are deliciously endless! I love to top each slice with a generous dollop of freshly whipped cream; it adds a light, airy touch that complements the cake perfectly. You could also serve it with a scoop of vanilla ice cream for a delightful contrast in temperatures. For a refreshing twist, a sprig of fresh mint makes a beautiful garnish. Trust me, these little extras elevate the whole experience!

Storage & Reheating Instructions

To keep your *German blueberry cake* fresh and delicious, store any leftovers in an airtight container at room temperature for up to two days. If you want to extend its life, move it to the refrigerator, where it can stay good for about a week. Just be sure to let it come to room temperature before serving again—it really enhances the flavor!

If you find yourself needing to reheat a slice, simply pop it in the microwave for about 10-15 seconds. This warms it up nicely without drying it out. For a touch of warmth, you can also place a slice in the oven at 350°F (175°C) for about 5 minutes. Enjoy your cake just as fresh as the day you made it!

German Blueberry Cake: 7 Steps to Heavenly Delight

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• Author: Julia marin
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A traditional German dessert made with fresh blueberries and a light cake base.

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Ingredients

Scale 1x2x3x

• 2 cups fresh blueberries
• 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 salt
• ½ cup milk

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan.
3. In a bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
8. Fold in the blueberries gently.
9. Pour the batter into the prepared cake pan.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool before serving.

Notes

• Use fresh blueberries for the best flavor.
• Can be served with whipped cream.
• Store leftovers in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: german blueberry cake, blueberry dessert, german dessert, cake recipe