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 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.

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.

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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.

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Yeasted 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.

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Shortcrust 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.

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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.

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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.

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Baking

• 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.

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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