Lately I have been branching out in my musical tastes.  My usuals have always been Coldplay (duh), Muse (smashing), Kimbra (so darling), Florence + The Machine (empowering), and the Killers (let’s get hype).  Nowadays I have branched out a bit more.  BOY (the Hamburg-based band) has definitely been my go-to, as well as Of Monsters and Men, Bon Iver, The xx, and Temper Trap.  Favorites from each?  Yellow, Feeling Good, Two Way Street, Spectrum, Drive Darling, From Finner, Flume, Together, and Sweet Disposition (written in order to correspond with the bands listed).


My new favorite out of all of those, though, is BOY, hands down.  Their music is beyond amazing.  It’s deep and heartfelt and simply natural.  It expresses new beginnings, goodbyes, and anticipation all while being melancholy yet upbeat.  Their music is what you make it–the tone and lyrics are sorrowful when you’re down but hopeful when you’re up.  Not to mention that the music video for Drive Darling is nothing short of enchanting.  While it’s purpose may not be entirely clear to some, the shots of driving through the snow make it well-worth a watch.


As a whole, I find most of the music that I listen to these days to be two things.  Empowering and exhilarating.  They make me want to stand up for what is right.  They make me want to pick myself up when I get knocked down and carry on.  And they make me what to pursue that vast expanse of future possibilities.  I strongly encourage you to take a moment and listen to one or two–you might just feel the same.


But now let’s talk about this köstliches dessert.  This particular heidelbeerkuchen (literally translated to blueberry pie) is a gingerly sweetened, delicate cake studded with juicy, dark, ripe blueberries.  This cake is beautiful and unfussy.  The simplicity and wholeness of the batter allow the star flavour to be that of the natural blueberries.

When all is said and done, this cake truly is exceptional.  On the first day, the cake is exceptionally tender and hearkens the texture of a proper English scone due to the generous addition of corn starch.  On the second day, however, the cake becomes deliciously dense and hearty.  It is a unique take on a run-of-the mill cake, for sure.



Recipe slightly adapted from Regina at Elbmari, http://elbmari-elbmari.blogspot.com/2011/07/heidelbeerkuchen.html.  You’ll notice that I call for either 170 grams or 190 grams of butter in the recipe.  You can use either.  I initially used 170 grams because that’s all I had, and I was too far gone into the recipe to turn back.

  • 125 grams unbleached all purpose flour
  • 120 grams organic corn starch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 170-190 grams unsalted butter, softened
  • 150 grams unrefined cane sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 350 grams blueberries, washed and picked through

Begin by lightly greasing a 20 cm cake pan, preferably a spring form one.  Preheat your oven to 350 degrees F with the rack placed in the center of the oven.

In a medium bowl, combined the all purpose flour, corn starch, baking powder, and salt.  Whisk to combine and set aside.

In the large bowl of your stand mixer, beat the butter and sugar with the paddle attachment on medium speed until very light and fluffy, about 5 minutes.  Crack in the egg and add in the vanilla.  Whip for one minute, scraping down the sides of the bowl as necessary.  Dump in the dry ingredients and mix on low just until a dough forms.

Dump 3/4 of the dough into the greased pan and spread it out evenly.  Dump in the blueberries and pull them away from the very edge, pressing them in gently.  With the remaining dough, drop bits of it on top of the blueberries as you would a streusel.  I know the dough is very sticky, but work with me.

Place in the oven and bake for 40 minutes.  If it begins to brown too much, cover the top with aluminum foil.  Let cool for at least one hour before serving.  Serve dusted with confectioners sugar and with some freshly whipped cream or vanilla ice cream.

Serves 8-12


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