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Blueberry Kuchen Recipe

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"Our local peat bogs are known around the world for their beautiful blueberries," reports Anne Krueger from Richmond, British Columbia. "I can prepare this dessert quick as a wink. It's always a crowd-pleaser at church suppers."

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12 Servings
Prep: 10 min. Bake: 40 min.

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Directions

In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 269 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 206 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry Kuchen published in Quick Cooking May/June 1998, p10

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