German Blueberry Streusel Cake

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. We’ve added a layer of fresh blueberries to the mix. Not only do the berries add color, but 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 we included a little to give the topping a touch of golden color and subtle notes of molasses. This coffee cake is perfect for breakfast or brunch or as a casual dessert. We found that a slow, cold rise resulted in a crumb that’s especially moist, tender and flavorful; this also makes it easier to bake the cake the morning of serving. However, if you wish to start and finish in a single go, after patting the dough into the pan, cover and let it rise at room temperature for 20 to 30 minutes instead of chilling it; at this time, also remove the streusel from the refrigerator. Top the dough with the berries and streusel, then bake as indicated. Leftovers will keep at room temperature for a couple of days; the topping will soften slightly, but the flavors are still great.