Description
A rustic German blueberry cake with a buttery shortcrust base, juicy blueberry filling, and golden streusel topping, perfect for a comforting treat with coffee or tea.
Ingredients
2 cups all-purpose flour
2 tablespoons butter, cold
1 cup sugar
3 cups fresh blueberries
1 tablespoon cornstarch
1/4 teaspoon salt
Streusel topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Mix 2 cups flour, 2 tbsp butter, sugar, salt, and cornstarch for the base
Press the crust into a greased tart pan
Toss blueberries with cornstarch and spread over the base
For streusel: cream flour, brown sugar, 1/2 cup butter, cinnamon, and vanilla until crumbly
Sprinkle streusel over blueberries
Bake 35-40 minutes until golden
Notes
Use fresh blueberries for best flavor
Add lemon zest to streusel for extra brightness
Cool 10 minutes before serving
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg