Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. For a pop of color, the cooks at Christopher Kimball’s Milk Street add a layer of fresh blueberries to the mix. Their fruity tartness is a perfect foil for the richness of the cake and streusel.
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To make the streusel, in a stand mixer with the paddle attachment, mix the flour, both sugars and salt on medium-low until well combined and any lumps of brown sugar have broken apart, 1 to 2 minutes. With the mixer on low, add the butter 1 piece at a time, then mix on medium-low until fully incorporated and the mixture resembles damp sand, 1 to 2 minutes. Transfer the streusel to a medium bowl, cover and refrigerate. Wipe the mixer bowl and the paddle attachment.
Meanwhile, butter a 9-by-13-inch baking pan or glass baking dish, then line it with a 16-inch sheet of foil so the ends overhang the long sides of the pan. Butter the foil.
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