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 from our cookbook, “ Milk Street Bakes,” 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.
