Lemon Blueberry Streuseltaler

Bright and fruity breakfast pastries with a blueberry filling and streusel topping, these Lemon Blueberry Streuseltaler are a fun twist on the German classic.

Streuseltaler are often made in Germany without any berry filling but I find that the fruit adds nice moisture and a lot of flavor to the otherwise simple streuseltaler.

What are Streuseltaler?

Streuseltaler, are traditional German pastries topped with fruit and streusel or just streusel and finished off with either a vanilla or lemon glaze. Don’t be discouraged by the number of steps! These pastries are straight forward and well worth the effort!

What fruit can I use besides blueberries?

Here I have linked my raspberry streuseltaler recipe which is also delicious! Red currants work well here, so does a mix of berries! I would not use strawberries because they can be a little too watery.

Can I make these in advance?

So, the short answer is yes! The longer answer is they taste best the day they are baked but because they require some resting time, they can be a bit much to make in the morning before breakfast. The blueberries on these help keep them moist so they will stay delicious for 2-3 days if stored in an airtight container.

Can I freeze Streuseltaler?

Yes, if 12 pastries is too many, just wrap them up individually in plastic wrap and place them in a freezer bag. Defrost by setting them out for a few hours or overnight – you can also microwave them briefly!

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Tips for making Lemon Blueberry Streuseltaler

• When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned.
• Cook the blueberries until they begin to thicken which will take 15-20 depending on what level of heat you are using. To cool them down faster, pour the cooked blueberries into a large baking dish or a shallow bowl. This will increase the blueberries surface area and help them cool down.
• For the streusel, make sure to layer it on in nice large chunks, this way you will end up with nice large pieces of streusel!
• Do not roll the dough out too thin, it should be about 1/2″ thick. If it gets too thin, shape it back into a ball and re-roll it out.

Ingredients

• All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the yeasted dough as well as powdered sugar in the shortcrust dough and glaze.
• Milk: The streuseltaler use milk as the liquid in the yeasted dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter in both doughs adds moisture to the pastries as well as makes them softer! It’s important that the butter for the yeasted dough is at room temperature, otherwise it will cool down the dough and be difficult to incorporate. On the other hand, the butter for the shortcrust dough should be cold! The butter in the streusel should be very soft – this will make it much easier to incorporate all of the ingredients.
• Eggs: I use standard large eggs from the store. This recipe uses one full egg in the yeasted dough and one egg yolk in the shortcrust dough. The egg yolk adds extra richness to the dough.
• Yeast: In this recipe, active dry yeast is used. However, if you are using instant yeast, you can skip the step of making a well in the dry ingredients and then allowing the yeast to bloom.
• Lemon Zest: Lemon zest adds so much flavor to the dough and the blueberries!
• Vanilla Extract: I like to use vanilla extract in the streusel to give it that classic taste.
• Blueberries: Blueberries add a sweet fruitiness to these streuseltaler!
• Lemon Juice: The lemon juice in this recipe is for the glaze as well as the blueberry filling to add a little zing on top of these sweet pastries.

How to make Streuseltaler

Streusel

• Combine all streusel ingredients into a medium bowl. Rub the butter into the dry ingredients by hand until there are no dry bits left. Set aside.

Prepare the Blueberries

• In a medium sauce pot, combine the blueberries, 2 tablespoons of lemon juice, and the zest of 1 lemon. Stir to combine and place over medium/high heat with a lid on. Check and stir the blueberries regularly. Once they have started to burst, remove the lid and turn the heat down to medium. Cook for another 10-15 minutes.
• If using frozen blueberries, cook down to 300 grams.
• Once cooked, transfer to a large shallow dish to cool to room temperature.
• While they cook, start on the dough.

Yeasted Dough

• Combine flour, sugar and yeast in the bowl of a stand mixer and whisk together.
• Pour in the milk, egg, butter, lemon zest, and vanilla.
• With a dough hook, knead the mixture on low speed for 10-15 minutes until smooth. Shape the dough into a ball and place in a greased bowl that is at least twice the size of the dough, can be the same mixing bowl. Cover the bowl with a towel or plastic and place somewhere warm to rise for 45 minutes.

Shaping

• Preheat the oven to 350 F. Arrange two racks in the oven so that they split the oven into 3 parts.
• Once doubled in size, lightly sprinkle the dough with flour and punch out the air from the dough.
• Weigh the dough and then divide the number by 9.
• Use a bench scraper or your hands to divide the dough into 9 equal portions.
• Shape each portion into a ball by gently flattening it out, and then tucking the edges under to create a taught surface. Roll the ball of dough in a clockwise direction under the palm of your hand on a clean work surface.
• Always starting with the same piece of dough, roll each ball out into a circle that is about 4″ in diameter and 1/2″ thick.

Assembling the Lemon Blueberry Streuseltaler

• Transfer the disks onto two parchment (or silicone mat) lined baking sheets. Evenly divide the cooled blueberries onto each portion of dough.
• Top the blueberries with large clumps of streusel. You should use up all of the streusel and make sure to cover the entire disk with berries and streusel – including the edges.

Baking

• Let the streuseltaler rise for 20 minutes while the oven heats up. Then bake the pastries for 15 minutes. Rotate and swap the baking sheets after 15 minutes, so they brown evenly, and bake for another 10-15 minutes until golden brown.

Final Touches

• While the pastries are baking, make the lemon glaze by whisking together the powdered sugar and lemon juice.
• Once the streuseltaler have become a light golden brown, remove them from the oven and place on a wire cooling rack. Immediately drizzle them with the lemon glaze. Then let the pastries cool for 10 minutes.
• Transfer the pastries from the baking sheets to cooling racks to finish cooling or enjoy immediately after the 10 minutes.

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