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 made with a yeasted dough base combined with a shortcrust base – also known as a zwillingsteig (twin dough). Then they are either 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. This dough is not very wet so make sure that the mixer is set on a low speed.
- 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.
- 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
- 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.
- While they cook, start on the dough.
- Combine flour and sugar in the bowl of a stand mixer and whisk together. Make a well in the center and pour in the yeast and the warmed milk. Mix the milk and yeast together with a spoon, slowly adding in a little bit of the flour/sugar mixture.
- Cover the bowl with a towel and let bloom for 10 minutes. After ten minutes have passed, the milk/yeast/flour/sugar mixture should have grown and be visibly bubbly.
- Using a rubber spatula, give the contents of the bowl a quick stir and then add the remaining ingredients for the yeasted dough.
- 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 (don’t use the stand mixer bowl). Cover the bowl with a towel or plastic and place somewhere warm to rise for 45 minutes.
- Immediately start on the second dough.
- There is no need to clean out the bowl of the stand mixer. Combine all shortcrust dough ingredients in the mixer bowl. Mix with the paddle attachment until just combined. Start on low speed and increase to medium as the ingredients begin to mix.
- Wrap the dough up in plastic or beeswax wrap and place in the fridge for 30 minutes.
- Check on the blueberries. Once thickened, pour them into a baking dish or shallow bowl to help them cool off.
Combining the Doughs
- After the yeasted dough has risen for 45 min (it should have doubled in size), place the dough back in the bowl of the stand mixer and start kneading with the dough hook. Crumble the shortcrust dough into the bowl and knead on low until both doughs are fully combined.
- This should take between 5 and 10 minutes.
Assembling the Lemon Blueberry Streuseltaler
- Preheat the oven to 350 F (or 325 F if baking convection). Arrange two racks in the oven so that they split the oven into 3 parts.
- Divide the dough into 12 portions and shape each portion into a ball. 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.
- Transfer the disks onto three parchment (or silicone mat) lined baking sheets. Evenly divide the cooled blueberries onto each portion of dough.
- Then 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.
- Let the streuseltaler rise for 30 min while the oven heats up. Then bake the pastries for 20 minutes. Rotate the baking sheets after 12 minutes so they brown evenly.
- Unless you are using two ovens, you will need to wait to bake the third baking sheet. Don’t worry the pastries will be fine to rest a little longer before baking.
- 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.
Lemon Blueberry Streuseltaler
- Stand Mixer
- 350 grams flour AP
- 250 grams granulated sugar
- 1 tsp vanilla extract
- 250 grams butter softened
Lemon Blueberry Filling
- 500 grams fresh blueberries
- 2 tbsp lemon juice
- 1 lemon zest
- 300 grams flour AP
- 40 grams granulated sugar
- 125 ml milk luke warm
- 15 grams instant yeast or dry active yeast
- 40 grams butter room temperature
- 1 egg room temperature
- 1 lemon zest
- 250 grams flour AP
- 1 egg yolk
- 220 grams butter cold and cubed
- 80 grams powdered sugar
- 450 grams powdered sugar
- 7 tbsp lemon juice
- Mix the flour, sugar, vanilla extract, and butter together with your fingers or a fork until it comes together into large crumbles.
Lemon Blueberry Filling
- In a medium sauce pot, combine all of the filling ingredients.
- Cover the pot with a lid and place over medium high heat. Stir and check on the blueberries frequently.
- Once they begin to burst, remove the lid and reduce the heat to medium. Continue cooking and stirring until slightly thickened and reduced – about 10-15 minutes.
- Whisk together flour and sugar in a large mixing bowl. Make a well in the mixing bowl and pour in the slightly warmed milk.
- Sprinkle the yeast over the milk and stir to combine – incorporating only a little of the flour/sugar mixture. Cover with a towel and let sit for 10 min. This is called the "pre-dough"
- Slightly mix together the pre-dough and flour/sugar mixture with a spatula. Then add the butter, egg, and lemon zest. Using the dough hook attachment, knead together for at least 10 min on low speed.
- The dough should come together into a ball and be very smooth. Shape the dough into a ball and place in a greased bowl; cover with a towel and set somewhere warm to rest for 45 min.
- While the mixture sits, start on the shortcrust dough.
- Combine all ingredients for the shortcrust dough into the bowl of the stand mixer.
- Use the paddle attachment to mix the ingredients together until they just form a cohesive dough.
- Wrap up the dough and place it in the fridge for 30 minutes or until the yeasted dough is finished proofing.
- Once the yeasted dough has doubled in size, place it back into the mixing bowl and crumble the refrigerated shortcrust dough overtop.
- Use the dough hook again to knead the two doughs together – this should take between 5 and 10 minutes.
- Preheat the oven to 350 F or 325 F if baking on convection. Arrange two oven racks so that they split the oven into three equal sections.
- Line 3 baking sheets with parchment paper or silicone baking mats.
- Split the dough into 12 portions, shape them into balls and roll them out on a floured surface, until they are about 4" in diameter and 1/2" thick.
- Place 4 rounds on each parchment lined baking sheet. Then spread about 1-2 tablespoons of the blueberry mixture over top of each portion of dough.
- Layer on a thick layer of streusel on top of each pastry; covering the pastry all the way to the edges.
- Leave the streuseltaler to rise for another 30 min.
- Bake the pastries for 20, until they become golden brown. Rotate them after 12 minutes to ensure even browning.
- While they are baking, make the glaze by whisking together the powdered sugar and lemon juice. If needed add a little more lemon juice or powdered sugar until you reach the consistency of honey.
- Once baked, remove the baking sheets from the oven and place on wire racks. Immediately drizzle the lemon glaze over the pastries.
- Leave the pastries to cool for 10 minutes before consuming or transferring to a cooling rack to cool fully.