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.
Prep Time 20 minutes mins
Cook Time 1 hour hr 5 minutes mins
Cool 1 hour hr
Course Dessert
Cuisine German
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
Prepare the fruit
Split the apricots in half, and remove the pits. Wash and let the blueberries drySet 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.
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