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Blueberry Kuchen

Blueberry Kuchen
"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."
12 ServingsPrep: 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.
© Taste of Home 2011 Tasteofhome Logo

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Blueberry Kuchen (continued)

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.
© Taste of Home 2011 Tasteofhome Logo