💡 At a Glance
- •The Bake: Sweet yeast dough pastry rounds loaded with juicy fresh blackberries, buttery streusel crumbs, and a rich sweet glaze.
- •Time & Effort: Super simple prep, though you’ll need a little patience while the yeast dough rests and rises!
- •Method: The Thermomix® does all the heavy lifting—warming, kneading the dough, and whipping up the crunchy streusel.
Blackberry Streusel Pastries: Juicy blackberries, crunchy buttery streusel, and tender yeast dough come together in absolute baking heaven.
These delicious sweet pastries are perfect for your weekend baking adventures and guaranteed to brighten your day in no time.
In my easy step-by-step recipe, I’ll show you just how effortless it is to make these mouthwatering, bakery-style Blackberry Streusel Pastries right in your Thermomix®.
Why You’ll Love These Blackberry Streusel Pastries:
- Super easy to make and totally beginner-friendly.
- The ultimate sweet afternoon snack or casual weekend dessert.
- A fantastic way to use up a big summer harvest of fresh blackberries.
- The perfect combination of soft, pillowy dough, juicy berries, and buttery crumble.
My Top Tips for Baking These Streusel Pastries
Feel free to swap the blackberries for raspberries, blueberries, currants, gooseberries, sliced plums, or whatever fruit you have on hand!
If you prefer a lighter topping, you can easily cut the streusel crumble portion in half.
Bakery-style streusel pastries are typically pretty big—just like this recipe makes. Prefer mini pastries? Simply divide the dough into smaller portions to make 10 to 12 bite-sized treats.
These freeze like a dream! Just pop individual pastries into freezer bags. When a craving hits, thaw them at room temperature or give them a quick warm-up in the microwave.
Keep your yeast dough away from drafts while it rises to make sure it gets nice and fluffy.
Out of fresh blackberries? Frozen berries work great, too—just let them thaw slightly before assembling.
Pro tip: Don’t press the crumble down too hard onto the dough! Keeping it light and loose ensures the streusel bakes up perfectly golden and crunchy.
The glaze should be nice and thick, but still easy to drizzle over the pastries. Feel free to add a splash of milk if you need to thin it out a bit.
How to Customize These Streusel Pastries
Swap the blackberries for sliced apricots, peaches, or sweet cherries.
Toss some chopped nuts, like sliced almonds or walnuts, into the streusel topping for extra crunch.
Play around with warm spices like cinnamon or a splash of vanilla extract in the dough for an extra layer of flavor.
What to Serve with Streusel Pastries
Enjoy these blackberry streusel pastries plain alongside your morning coffee, or serve them warm with a scoop of vanilla ice cream for a real treat!
Can You Make Them Ahead of Time?
You can assemble and shape the pastries ahead of time and keep them in the fridge until you’re ready to bake.
Once baked, the pastries freeze beautifully—just thaw and warm them up whenever a sweet craving hits!
Frequently Asked Questions About Streusel Pastries
What Ingredients Do You Need for Blackberry Streusel Pastries?
For the Yeast Dough:
- 350 g all-purpose flour
- 140 g whole milk
- ½ cube fresh yeast (approx. 0.75 oz)
- 60 g granulated sugar
- 1 pinch of salt
- 1 egg
- 50 g softened butter
For the Streusel Topping:
- 150 g cold butter, cubed
- 150 g sugar
- 250 g all-purpose flour
For the Filling:
- 450 g blackberries (or berries of your choice)
For the Glaze:
- 100 g powdered sugar
- about 3 tsp milk
Note: You’ll find the exact quantities and step-by-step instructions further down in the recipe card.
How to Make Blackberry Streusel Pastries
Making the Yeast Dough:
First, crumble the yeast into the mixing bowl along with the milk, sugar, and salt. Warm for 3 min / 37°C (98°F) / speed 2.
Add the flour and set to 8 min / Dough mode. After the first 3 minutes, gradually add the egg and butter pieces through the hole in the lid, letting it knead until smooth.
Transfer the dough to a bowl, cover, and let it rise in a warm spot for about 1 hour. (Pro tip: Yeast dough hates cold drafts!)
Rinse the mixing bowl.
Once the dough has finished rising, preheat your oven to 350°F (180°C).
Divide the dough into 6 to 8 equal pieces. Roll each piece into a ball, then gently flatten them out with your hands into round pastry discs.
Leave the edges slightly thicker to create a cute little well in the center for the fruit.
Transfer the dough rounds onto 1 or 2 parchment-lined baking sheets (depending on their size) and fill the centers with the fresh blackberries.
Next, Make the Streusel Topping:
Add the cold butter, sugar, and flour to the clean mixing bowl and mix for 10 sec / speed 6 until a nice crumble forms.
Generously sprinkle the streusel topping over the pastries and bake on the lower oven rack for about 25 minutes, until the crumble is golden brown.
If you’re using two baking sheets, bake them one batch at a time for the best results.
Remove from the oven and let them cool slightly on a rack before diving in!
For the Glaze:
Whisk the sifted powdered sugar and milk together until you get a thick glaze.
Drizzle over the crumble pastries with a spoon and enjoy!
Happy baking!
Note: You’ll find the exact measurements and step-by-step instructions further down in the recipe card.
The listed prep and cook times are averages.
I hope you have fun making these!
If you loved this quick recipe for Blackberry Crumble Pastries, you might also enjoy my recipe for these awesome Mini Franzbrötchen 🙂
Best,
Christoph
PS: Don’t want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating below! 🙂
Blackberry Streusel Pastry Rounds
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Zutaten
For the yeast dough:
- 350 g All-purpose flour
- 140 g Milk whole (3.5%)
- ½ cube Fresh yeast
- 60 g Granulated sugar
- 1 pinch Salt
- 1 Egg
- 50 g Butter Softened
For the streusel topping:
- 150 g Cold butter cubed
- 150 g Granulated sugar
- 250 g All-purpose flour
For the filling:
- 450 g Blackberries or other berries
For the glaze:
- 100 g Powdered sugar
- 3 tsp Milk (approx.)
Zubereitung
Making the yeast dough:
- First, crumble the yeast into the mixing bowl along with the milk, sugar, and salt. Warm 3 min. / 37°C / speed 2.
- Add the flour and set to 8 min. / Dough mode. During the first 3 minutes, add the egg and butter pieces one by one through the lid opening and continue kneading.
- Transfer the yeast dough to a bowl, cover, and let rise in a warm spot for about 1 hour.
- Rinse the mixing bowl.
- After the rising time, preheat your oven to 180° C conventional heat.
- Divide the yeast dough into 6 to 8 equal pieces. Roll each piece into a ball with your hands, then flatten into a disc, keeping the edges slightly thicker to create a well in the center for the berries.
- Arrange the dough discs on 1 or 2 baking sheets lined with parchment paper (depending on size) and fill the centers with blackberries.
Making the streusel:
- Add the cold butter, sugar, and flour to the cleaned mixing bowl and process for 10 sec. / speed 6 until buttery crumbs form.
- Scatter the streusel crumbs evenly over the pastry rounds and bake in the lower third of the oven for about 25 minutes, or until the streusel is lightly golden.
- If you’re using two baking sheets, bake them one batch at a time.
- Remove from the oven and let cool.
For the glaze:
- Whisk the sifted powdered sugar with the milk until you get a thick, smooth glaze. Drizzle over the streusel rounds with a spoon and enjoy!
Notes
- Feel free to swap the blackberries for raspberries, blueberries, red currants, gooseberries, plums, or whatever fruit you love or have on hand!
- If you prefer a lighter crumb layer, you can easily use just half of the streusel topping.
- Bakery-style streusel rounds are usually huge, which is what this recipe makes! If you prefer mini pastries, just divide the dough into smaller portions to yield 10 to 12 smaller rounds.
- These freeze beautifully! Just pop individual pastries into freezer bags and thaw at room temperature or warm them gently in the microwave whenever a craving hits.
Blackberry Streusel Pastry Rounds
Click stars to rate now
Zutaten
For the yeast dough:
- 350 g All-purpose flour
- 140 g Milk whole (3.5%)
- ½ cube Fresh yeast
- 60 g Granulated sugar
- 1 pinch Salt
- 1 Egg
- 50 g Butter Softened
For the streusel topping:
- 150 g Cold butter cubed
- 150 g Granulated sugar
- 250 g All-purpose flour
For the filling:
- 450 g Blackberries or other berries
For the glaze:
- 100 g Powdered sugar
- 3 tsp Milk (approx.)
Zubereitung
Making the yeast dough:
- First, crumble the yeast into the mixing bowl along with the milk, sugar, and salt. Warm 3 min. / 37°C / speed 2.
- Add the flour and set to 8 min. / Dough mode. During the first 3 minutes, add the egg and butter pieces one by one through the lid opening and continue kneading.
- Transfer the yeast dough to a bowl, cover, and let rise in a warm spot for about 1 hour.
- Rinse the mixing bowl.
- After the rising time, preheat your oven to 180° C conventional heat.
- Divide the yeast dough into 6 to 8 equal pieces. Roll each piece into a ball with your hands, then flatten into a disc, keeping the edges slightly thicker to create a well in the center for the berries.
- Arrange the dough discs on 1 or 2 baking sheets lined with parchment paper (depending on size) and fill the centers with blackberries.
Making the streusel:
- Add the cold butter, sugar, and flour to the cleaned mixing bowl and process for 10 sec. / speed 6 until buttery crumbs form.
- Scatter the streusel crumbs evenly over the pastry rounds and bake in the lower third of the oven for about 25 minutes, or until the streusel is lightly golden.
- If you're using two baking sheets, bake them one batch at a time.
- Remove from the oven and let cool.
For the glaze:
- Whisk the sifted powdered sugar with the milk until you get a thick, smooth glaze. Drizzle over the streusel rounds with a spoon and enjoy!
Notes
- Feel free to swap the blackberries for raspberries, blueberries, red currants, gooseberries, plums, or whatever fruit you love or have on hand!
- If you prefer a lighter crumb layer, you can easily use just half of the streusel topping.
- Bakery-style streusel rounds are usually huge, which is what this recipe makes! If you prefer mini pastries, just divide the dough into smaller portions to yield 10 to 12 smaller rounds.
- These freeze beautifully! Just pop individual pastries into freezer bags and thaw at room temperature or warm them gently in the microwave whenever a craving hits.
