12/52 Heidelbeer-Streuselkuchen

Or: Blueberry Crumble Cake. For my cousin Stephanie. I'll explain why later.

Streuselkuchen is a very typical and traditional German cake.
It is originally made of a yeast dough base with crumbles (= Streusel) on top. In between, as a filling, there can be a kind of vanilla cream/pudding, all sorts of fruit, or poppy seeds.

I always liked the fruit Streuselkuchen best.
In late summer, plums are the most common filling (and one of the best, in my opinion). Cherries are very good as well. Or raspberries. Rhubarb. You pretty much name it. The plain Streuselkuchen with no filling at all, just base and crumbles, has always been a bit too boring for me.
But I will eat it if it's the only kind of Streuselkuchen around...

So back to my cousin Stephanie. She asked me last week if I ever make Zwetschgenstreuselkuchen (the aforementioned plum version). Apparently it reminds her of our Grandmother who was one of the best bakers I know. I guess it might also symbolize Germany for Stephanie, since she grew up in Canada. Yes, this is the short short version but I thought it made sense mentioning.

(Stephanie - if there is anything you would like to add or adjust - please let me know!)

Anyway, since plums aren't in season, I decided to try blueberries for the first time in a Streuselkuchen.
(Yes, I know, blueberries aren't really in season here either, but at least you can buy them...)

I also wanted to make the quicker version with a sponge cake base instead of the yeast one.

So here it is - for Stephanie.

Heidelbeer-Streuselkuchen

Adapted from Heidelbeerhof Foelster (a blueberry farm in nothern Germany)

500 g (3 2/3 cups) blueberries

125 g (1.1 stick) butter, softened

125 g (10 tablespoons) sugar

1 sachet (2 teaspoons) vanilla sugar (or 1 teaspoon vanilla extract)

pinch of salt

2 eggs

250 g (2 cups) flour

1 sachet (1 1/2 tablespoons) baking powder

Streusel:

125 g (1.1 stick) butter, cold

125 g (10 tablespoons) sugar

125 g (1 cup) flour

• Preheat oven to 175°C (347°F).
• Beat together sugar, eggs, salt and vanilla sugar, until light and fluffy.
• Add butter and mix well.
• Fold in sifted flour and baking powder.
• Spread batter evenly into a prepared pan (about 24 cm/9.5 in in diameter).
• Arrange blueberries on batter.
• Using your hands, quickly mix cold butter, sugar, and flour to crumbs. Crumble them over the blueberries.
• Bake on second lowest oven rack for 50-60 minutes.

My modification:

I only had 375 g (2 1/2 cups) of blueberries and that was enough to cover the base.

I used raw cane sugar because I was out of "regular" sugar.

My cake was done in 45 minutes. Just keep an eye on the Streusel, they are supposed to be golden but not brown. 

Please note: if you ever plan on making the plum Streuselkuchen, please do make a yeast dough base. It just suits the plums so much better. For every other fruit, feel free to make the quicker version like above.

The taste:

Cake base & blueberries & crumbles - I don't think there is anybody who wouldn't think this is a great combination.
If you like it a bit crunchy (expecially for the crumbles), eat the cake on the same day as you baked it. If you like it a bit soft and soggy, wrap your cake in aluminum foil and eat it one, two or even three days after you baked it.

I still have to admit that nothing beats the yeast base/plum Streuselkuchen, so come around plum season!

Which cake do you associate with your childhood, or a specific member of your family?