Classic German Streuselkuchen Recipe

About the Recipe

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch, or a casual dessert. In this recipe, we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel. Brown sugar is not used in the streusel for true German Streuselkuchen, but a little is included here to give the topping a touch of golden color and subtle notes of molasses.

Ingredients

For the Streusel:

* 195 grams (1½ cups) all-purpose flour
* 107 grams (½ cup) white sugar
* 50 grams (¼ cup) packed dark brown sugar
* ½ teaspoon table salt
* 141 grams (10 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature

For the Dough and Berries:

* ⅔ cup whole milk, room temperature
* 1 large egg, plus 1 large egg yolk, room temperature
* 2 teaspoons grated lemon zest
* 1½ teaspoons instant yeast
* 325 grams (2½ cups) all-purpose flour, plus more for dusting
* 71 grams (⅓ cup) white sugar
* ½ teaspoon table salt
* ½ teaspoon ground cinnamon
* 70 grams (5 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature, plus more for the pan
* 290 grams (2 cups) blueberries

Directions

1. To make the streusel, in a stand mixer with the paddle attachment, mix the flour, both sugars, and salt on medium-low until well combined and any lumps of brown sugar have broken apart, 1 to 2 minutes. With the mixer on low, add the butter 1 piece at a time, then mix on medium-low until fully incorporated and the mixture resembles damp sand, 1 to 2 minutes. Transfer the streusel to a medium bowl, cover, and refrigerate. Wipe the mixer bowl and the paddle attachment.
2. To make the dough, in a 2-cup liquid measuring cup or small bowl, whisk the milk, whole egg, and yolk, lemon zest, and yeast. In the mixer bowl using the paddle attachment, mix the flour, sugar, salt, and cinnamon on medium-low until combined, about 30 seconds. With the mixer running, slowly add the milk-egg mixture; mix until the dry ingredients are evenly moistened, about 30 seconds. Increase to medium and beat until a sticky, webby mixture forms, about 3 minutes.
3. Scrape the bowl. With the mixer running on medium-low, add the butter 1 piece at a time, mixing for about 15 seconds before adding the next. When all the butter has been added, scrape the bowl and mix on medium until a very sticky, elastic, batter-like dough forms, 2 to 3 minutes. Remove the paddle attachment and scrape off the dough that clings, allowing it to fall back into the bowl. Scrape the sides of the bowl and gather the dough in the center. Cover and let rise at room temperature for 1½ hours; the dough will not double.
4. Meanwhile, butter a 9-by-13-inch baking pan or glass baking dish, then line it with a 16-inch sheet of foil so the ends overhang the long sides of the pan. Butter the foil.
5. After the dough has risen for 1½ hours, scrape it into the center of the prepared pan. Lightly dust the top with flour and flour your hands. Starting from the center and using outstretched hands, firmly press the dough into an even layer to the edges and into the corners of the pan. Re-flour your hands as needed and press the dough firmly to remove as many air bubbles as possible. Do not pull or stretch the dough, which may cause it to tear, and make sure the edges are not thicker than the center. Cover with plastic wrap, drape a kitchen towel over the pan, and refrigerate for 8 to 24 hours.
6. When you are ready to bake, remove the dough and streusel from the refrigerator and let stand at room temperature for about 45 minutes; the dough will rise only slightly. About 30 minutes into rising, heat the oven to 350°F with a rack in the lower-middle position.
7. Uncover the pan. Scatter the blueberries on the dough in a single layer. Scoop up a big handful of streusel, firmly squeeze in your hand until it forms a cohesive clump, then crumble and break the clump into bits no larger than the size of a shelled peanut, scattering them onto the berry-topped dough; aim for a mix of fine crumbles and larger pebbly pieces. Continue adding the remaining streusel in this way, evenly covering the surface.
8. Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan. Using the foil overhang as handles, lift the cake out of the pan and set it on the rack. Cool completely before serving.

Conclusion

This classic German Streuselkuchen recipe is a delightful treat that’s perfect for any occasion. With its moist and flavorful cake, crunchy streusel topping, and sweet blueberries, it’s sure to be a hit with anyone who tries it.

FAQs

Q: What is the purpose of the slow, cold rise in this recipe?
A: The slow, cold rise allows the dough to develop a more complex flavor and a tender, moist texture.

Q: Can I use other types of sugar in the streusel topping?
A: Yes, you can use other types of sugar, such as granulated or turbinado sugar, but keep in mind that the brown sugar gives the streusel a richer, more caramel-like flavor.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the dough and streusel ahead of time and store them in the refrigerator for up to 24 hours. Simply let them come to room temperature before baking.

Q: Can I substitute the blueberries with other types of fruit?
A: Yes, you can substitute the blueberries with other types of fruit, such as raspberries or blackberries, but keep in mind that the flavor and texture of the cake may be slightly different.