Apricot Blueberry Streusel Cake-Aprikosen-Blaubeer Streuselkuchen

There’s a sort of funny joke circulating about a recipe blogger who confesses to a murder in the wordy part of the post before the actual recipe, but, since no one reads this part, she gets away with it. Don’t panic. There’s nothing in this Apricot Blueberry Streusel Cake Recipe post, except a recipe.

But the idea is intriguing. (Filing it away for future use…)

This recipe for Apricot Blueberry Streusel Cake, Aprikosen-Blaubeer Streuselkuchen, is straightforward. A Ruhrteig base, fruit, and a Streusel topping. However, it’s the combination of flavors, and the almost alarming amount of fruit that elevates the cake. With nearly a Kilo of fruit (that’s around 2.2 lb), you get fruit in every bite. So much fruit, that baking takes a little longer. But it’s worth it. Apricots and blueberries together create a sweet-tart contrast to the crunchy, sweet streusel, and the whole thing is held together by a delicious vanilla cake base.

The basic recipe is also fairly versatile. If you don’t have Blueberries, you can just use Apricots (and vice versa). You can also substitute peaches, nectarines, or other similar fruits. I’ve provided measurements in both ounces and grams, and I recommend using a kitchen scale. But for those of you who don’t have one handy, and you want to get baking RIGHT AWAY… I used 13 apricots and around a cup of blueberries.

I use this KitchenAid scale. It’s waterproof, measures grams and ounces, and is easy to store.  Best of all, it costs less than $20. 

KitchenAid KQ913 Digital Waterproof (IPx7) Kitchen and Food Scale, LED readout, 11 Pound Max Capacity, White

You can bake the cake a day ahead of when you need it. Cover with wrap/foil, and store in the refrigerator. Let the cake come to room temperature before serving. A cold cake feels hard. At room temperature, the base softens a bit and tastes better. Do store the leftovers in the refrigerator.

And for those of you wondering WHY recipe bloggers write seemingly endless text before giving you the recipe you came for… blame the computer bots. Writers are rewarded for text, not the recipe. It’s counterintuitive, but you never would have gotten here if I hadn’t banged out a few hundred extra words first. Sigh.

Serve the cake as it comes, or with a Schlag of Sahne (whipped cream). It’s perfect for a Kaffeeklatsch, or as an afternoon snack. 

Apricot Blueberry Streusel Cake-Aprikosen-Blaubeer Streuselkuchen

(finally)

I’ve added a few photos below so you can see the steps.

Apricot Blueberry Streusel Cake-Aprikosen-Blaubeer Streuselkuchen

Loads of sweet/tart Apricots and delicious Blueberries mean you get fruit in ever bite of this tasty summertime cake.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cool 1 hour hr

Course Dessert

Cuisine German

Servings 12

Equipment

• 1 9" or 23 cm Springform Pan
• 1 Pastry Cutter This is optional. I find that a pastry cutter makes preparing Streusel much easier. You can just use a fork.

Ingredients

  

Cake Base

• 11 Tablespoons Butter 150 gr
• ½ Cup Sugar 100 gr
• 2 ½ Teaspoon Vanilla Sugar (1 Pkg) or 1 tsp. Vanilla Extract, 2 tsp. Sugar
• 2 Eggs
• 2 Teaspoon Baking Powder
• 1 ½ Cup Flour 200 gr

Fruit

• 1 ½ pounds Apricots (approx. 13) 700 gr
• ⅓ pound Blueberries (approx 1 cup) 150 gr

Streusel

• 1 ¼ cup Flour 150 gr
• ⅓ cup Sugar 75 gr
• 2 ½ Teaspoon Vanilla Sugar (1 pkg) or just 2 1/2 tsp Sugar
• 7 Tablespoons Butter 100 gr

Finish

• 2-3 Teaspoons Powdered Sugar

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350°F
• Grease the bottom and sides of a 9" / 23 cm Springform Pan.

Prepare the fruit

• Split the apricots in half, and remove the pits.

  Wash and let the blueberries dry

  Set aside.

Cake Base

• Combine the butter, sugar, and vanilla sugar in a mixing bowl, and beat until the butter lightens. 3-4 minutes (If you are using vanilla extract, add it with the eggs)
• Scrape down the sides of the bowl, and add the room temperature eggs one at a time. Beat, then scrape down the sides.
• Combine the flour and baking powder. Add them slowly to the butter/egg mixture a little at a time, beating slowly while it mixes in.

  Scrape the sides and bottom of the bowl, and then beat another 20-30 seconds to ensure everything is completely mixed in.
• Scrape the batter into the prepared pan. You might need to use a spatula and your clean fingers to spread the batter across the pan. It might feel like it isn't enough, but it is.

Add Fruit

• Place the apricots on the cake batter. You want to start by putting a ring of them around the outside edge, then shingle the next row over the first. Just keep filling in until you get to the middle. Depending on the size of the apricots, you should fit 12-14 of them.

  Sprinkle the blueberries over the apricots.

Make and add the Streusel

• Place the flour, sugar, and vanilla sugar in a bowl. Stir it a bit.
• Cut the butter into small pieces and add to the flour/sugar. Using a pastry cutter or a fork, work the butter into the dry ingredients until it looks like wet sand.
• Top the cake with the Streusel by squeezing it in your hand, and crumbling it over the fruit. Use it all. There will be big lumps and crumbs.

Bake

• Bake at 350°F for 65 minutes.

  Start checking the cake at 60 minutes. It should be browning a little bit at the top. And it should NOT look wet. If it seems "wet", bake for a few more minutes.
• Remove from the oven and let cool for at least 1 hour.
• Sprinkle with powdered sugar to serve.

Notes

Because of the fruit, this cake takes a little longer to bake. Watch the top. The Streusel will look "wet" if it's not ready. Bake until the Streusel looks dry. 

You can use less fruit, or change the fruit. Less fruit requires less baking time. 

Canned or frozen apricots work too. Drain the canned fruit well and let the frozen fruit thaw and drain before using. 

You do not need to waste time peeling the apricots unless you want to.

Keyword apricot cake, Germsn Cherry Streusel Cake

You need a Springform Pan

I like a non-stick Springform pan for German Streusel cakes. It makes removing the cake 100% easier. And my personal preference is a non-stick light colored pan, so things don’t bake as hot. This Cuisinart pan is less than $20, and will save some heartache.

Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Springform Pan, Champagne

Easy German Cookbook

Looking for more easy German Recipes? Try my Easy German Cookbook! It’s packed with 80 traditional recipes made simple for the American Kitchen.
Order from Amazon… or order a signed copy from my online shop.

Easy German Cookbook: 80 Classic Recipes Made SimpleEasy German Cookbook SIGNEDGermanGirl Shop

Step by Step Images for Apricot Blueberry Streusel Cake-Aprikosen-Blaubeer Streuselkuchen

Spread, push the batter into the springform pan. You might need to use your fingers to coax it into place. It won’t be thick.
I find that if my fingers are a little wet, it goes easier.

Shingle the Apricots over the batter, starting from the outer edge. Yes, it is a lot of fruit.

Sprinkle the blueberries over the apricots.

Crumble the Streusel topping over the fruit.

Bake at 350°F for 60-65 minutes. It should look like this… not wet in the middle

Sprinkle powdered sugar over the top when you are ready to serve. If you do it too early, it may absorb into the cake and disappear. 

Enjoy!