Lemon Blueberry Streuseltaler

4.67 from 3 votes

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

Prep Time1 50

Cook Time20

Total Time2 10

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Blueberry, Breakfast Idea, Breakfast Pastry, lemon, Streusel

Servings:

Calories: 740kcal

Equipment

Stand Mixer

Ingredients

Streusel Topping

175 grams all purpose flour
125 grams granulated sugar
1 teaspoon vanilla extract
125 grams butter softened

Lemon Blueberry Filling

500 grams fresh blueberries
2 tablespoons lemon juice
1 lemon zest

Yeasted Dough

375 grams all purpose flour
100 grams granulated sugar
12 grams instant yeast or dry active yeast
150 milliliters milk luke warm
90 grams butter softened
1 egg large, room temperature
1 lemon zested
1 teaspoon vanilla extract

Glaze

450 grams powdered sugar
7 tablespoons lemon juice

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Instructions

Streusel

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.
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.

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.

Assembly

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.

Bake

Let the streuseltaler rise for 20 minutes while the oven heats up.
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 Steps

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.

Notes

These will last for up to 2-3 days in an airtight container at room temperature!

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.

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