This German Blueberry Cake is soft, buttery, and packed with juicy blueberries in every bite! A classic dessert often found in German bakeries, this cake has a delicate crumb and just the right amount of sweetness. It’s perfect for afternoon coffee, brunch, or a light dessert. Plus, it’s super easy to make with simple ingredients!
Subscribe to our newsletter for more traditional and easy-to-bake recipes straight to your inbox!
Why You’ll Love This German Blueberry Cake
- Authentic & Traditional – Inspired by classic German baking.
- Simple & Quick – Made with basic ingredients in just over 30 minutes.
- Soft, Buttery & Moist – A perfect balance of fluffy and fruity.
- Versatile – Enjoy with coffee, tea, or as a light dessert.
Ingredients for German Blueberry Cake
To make this delicious German-style cake, you’ll need:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 2 cups (300g) fresh or frozen blueberries
- 1 tablespoon lemon zest (optional, for extra flavor)
- 1 tablespoon powdered sugar (for dusting, optional)
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- 9-inch (23cm) round cake pan
- Spatula
- Wire rack for cooling
How to Make German Blueberry Cake
Step 1: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—don’t overmix!
Step 5: Fold in the Blueberries
Gently fold in 1 ½ cups of the blueberries (reserving some for the top) using a spatula. The batter will be thick.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and spread evenly. Scatter the remaining ½ cup of blueberries on top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. If using frozen blueberries, baking time may be slightly longer.
Step 7: Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Serving Suggestions
- Serve warm with a dollop of whipped cream or vanilla ice cream.
- Enjoy with a cup of coffee or tea for an authentic German-style treat.
- Drizzle with a simple lemon glaze for extra sweetness.
Notes
- Use Fresh or Frozen Blueberries – If using frozen, do not thaw; just toss them in a little flour before adding to the batter to prevent sinking.
- Make It More Moist – Swap half the butter for sour cream or Greek yogurt for an even softer texture.
- Want Extra Crunch? – Sprinkle sliced almonds or coarse sugar on top before baking.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheat: Warm slices in the microwave for 10-15 seconds for a just-baked taste!
Frequently Asked Questions (FAQ)
Q1: Can I use other berries instead of blueberries?
A: Yes! This recipe works well with raspberries, blackberries, or even mixed berries.
Q2: Can I make this cake ahead of time?
A: Absolutely! It tastes even better the next day as the flavors meld together.
Q3: What if I don’t have a round cake pan?
A: You can use a square 8×8-inch pan or even a loaf pan. Just adjust the baking time slightly.
Conclusion: A Delightful, Classic German Treat!
This German Blueberry Cake is a must-try for lovers of simple yet delicious desserts. With its buttery, soft texture and bursts of juicy blueberries, it’s perfect for any occasion. Whether you enjoy it for breakfast, dessert, or an afternoon treat, this cake will bring a touch of German bakery goodness to your kitchen.
Did you try this recipe? Leave a review and share your baking creations with us on Pinterest!
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Cuisine: German
Nutritional Information (Per Serving)
Calories: 260 | Protein: 4g | Carbohydrates: 35g | Fat: 12g | Fiber: 2g | Sugar: 18g | Sodium: 120mg
Enjoy this delightful German cake, and don’t forget to share it with friends and family!
Print
German Blueberry Cake
- Total Time: 0 hours
Description
This German Blueberry Cake is soft, buttery, and packed with juicy blueberries in every bite! A classic dessert often found in German bakeries, this cake has a delicate crumb and just the right amount of sweetness. It’s perfect for afternoon coffee, brunch, or a light dessert. Plus, it’s super easy to make with simple ingredients!
Subscribe to our newsletter for more traditional and easy-to-bake recipes straight to your inbox!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 2 cups (300g) fresh or frozen blueberries
- 1 tablespoon lemon zest (optional, for extra flavor)
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Step 1: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—don’t overmix!
Step 5: Fold in the Blueberries
Gently fold in 1 ½ cups of the blueberries (reserving some for the top) using a spatula. The batter will be thick.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and spread evenly. Scatter the remaining ½ cup of blueberries on top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. If using frozen blueberries, baking time may be slightly longer.
Step 7: Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Use Fresh or Frozen Blueberries – If using frozen, do not thaw; just toss them in a little flour before adding to the batter to prevent sinking.
- Make It More Moist – Swap half the butter for sour cream or Greek yogurt for an even softer texture.
- Want Extra Crunch? – Sprinkle sliced almonds or coarse sugar on top before baking.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Cuisine: German
