That I have a fondness for pretty Gugelhupff moulds, has surely already struck one or the other reader, right? Finally, thanks to a voucher from my colleagues, a new object of desire caught my eye that I don’t want to withhold from you. And no form without cake. So I conjured up a blueberry pistachio cake for you and my men. Unfortunately I can only “serve” you the recipe and not the whole cake…

The Blueberry-Pistachio-Gugelhupf was so loose and juicy, you have to try it! The blueberries can also be replaced by other fruit (perhaps cherries or chopped strawberries?) and the pistachios can easily be replaced by nuts or almonds. You see, the cake is not only delicious, but also a really changeable basic recipe.

The recipe is very simple and will certainly succeed even the most inexperienced baker.

200 g soft butter
200 g fine sugar
1 pinch salt
1 sachet vanilla sugar
4 eggs Gr. M
325 g spelt flour (type 630)
2 teaspoons baking powder
300 g sour cream
Juice and abrasion of a biocitrone
50 g chopped pistachios
250 g blueberries
some flour
200 g icing sugar
approx. 2 tablespoons milk for the casting
chopped pistachios and blueberries for decoration
Grease a Gugelhupfform and powder with a little flour.

Preheat the oven to 175 degrees top/bottom heat.

Wash the blueberries and pat dry thoroughly. When they are dry, roll them in a little flour. This way the fruits do not all sink to the bottom during baking and spread better in the dough.

Beat the butter with sugar, vanilla sugar and salt until frothy, then thoroughly fold in the eggs one by one. Each egg for about 30 seconds. Then add sour cream, lemon juice, rubbed off lemon juice and pistachios to the dough.

Mix flour and baking powder and add to the dough while stirring. Finally, carefully fold the blueberries into the dough with a spatula and pour the dough into the prepared form.

Bake in the middle of the oven for about 50 to 60 minutes until golden brown. A sample of the sticks will show you whether the cake is fully baked.

Let the cake cool in the tin for at least one hour before turning it over. The fruit makes the cake warm and soft and could break through otherwise.

Prepare a tough icing with icing sugar and milk. I gradually add the liquid to the icing sugar so that I can see better whether the desired consistency has been achieved.

Spread over the cake and decorate with chopped pistachios and blueberries.

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Despite the flour, a few fruits sink to the bottom of the cake due to their weight. But due to the flour, at least not all of them are. Believe me, I already had that and it was no pleasure to get the cake out of the mould. In the end, we ate it directly out of the tin with a spoon. That may work with my men, but when there is a visit, it’s rather impractical, isn’t it

I am actually sure that there will be questions about what form I have used. The form is from my favourite Gugelhupf company “Nordic Ware” from the USA and is called “Pro Cast Original”. It is the larger form for 12 cups – but I also have the smaller form for 6 cups. So there are already contributions, for example here for this Ruck-Zuck-Pistazienkuchen. You can get the form online relatively easily – I buy it in a shop in Cologne with a huge selection of forms from this great company.


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