Absolutely gorgous! Thanks for this recepie. I was looking for a traditional german recepie for blueberry streusel kuchen, as we picked wild blueberries. In germany these are made with a yeast dough but his cake looked great and had great reviews (it is also easier not to use yeast). I added 150 mls of milk to 300 mls of full fat yogurt as this was what I had. I also made the batter with half wholemeal self raising flour and half white self raising (preference), so ommitted the raising ingredients. I substituted blueberries for the apples, enough to cover the cake in a thick layer and used less sugar for the topping and added a few oats along with the nuts (approx 30 g) Just as well it is a large recepie. Delicious!
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Absolutely gorgous! Thanks for this recepie. I was looking for a traditional german recepie...