Blueberry Kuchen Recipe
Blueberry Kuchen Recipe photo by Taste of Home
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Blueberry Kuchen Recipe

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4.5 13 22
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In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 12 servings


  • 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 large egg, beaten
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted

Nutritional Facts

1 piece: 271 calories, 9g fat (5g saturated fat), 37mg cholesterol, 189mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 3g protein.


  1. In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
  2. Pour into a greased 13x9-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.
Originally published as Blueberry Kuchen in Quick Cooking May/June 1998, p10

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peanutsnona76 User ID: 8027573 267807
Reviewed Jun. 9, 2017

"Wonderful and easy. Will make again. Just wish people wouldn't rewrite the recipe entirely and take up review space. There is a difference between a few tweaks and a full redo. Great as is!"

xenazoe User ID: 2694029 252384
Reviewed Aug. 9, 2016

"Absolutely delicious recipe! I am always looking for blueberry recipes, and this was a hit! I substituted cinnamon for nutmeg (personal preference) and it disappeared quickly with my family and coworkers. I will definitely make this again--thank you! Also, I used a 9x13 pan, and it did turn out fine. You just need to spread the batter to the edged before baking."

CandaceJones User ID: 8559072 249642
Reviewed Jun. 20, 2016

"I used a smaller glass baking dish for this, and it came out perfect. Lots of compliments."

manga User ID: 4211076 249183
Reviewed Jun. 7, 2016

"I didn't think there was enough dough to fill a 9 x 13 pan. I put it in a 9 x 9 pan. It fit perfectly. I'm surprised by the reviews that no one else brought that up."

kckamargo63 User ID: 7981779 230419
Reviewed Jul. 30, 2015

"This dessert is excellent. The topping gives it a rich, buttery flavor and the nutmeg and lemon peel make it extra delicious."

delowenstein User ID: 3766053 230110
Reviewed Jul. 24, 2015

"I had actually prepared this recipe in 1998 when what was then quick Cooking had come into being! I made it again 7/24/15! I DID make adjustments to this recipe: used 1/2 tsp. each ground nutmeg and cinnamon in the dry ingredients and 1/2 tsp. salt with dry ingredients which I'd sifted together. I soured the milk for more moistness with 1 Tbsp. white distilled vinegar. I also used 1-1/2 tsp. bottled grated orange peel! I added 1/8 cup all-purpose flour to the blueberries and baked the cake in a 12x8" greased and floured baking pan for 40 minutes. I'd added 1/2 tsp, each ground cinnamon and nutmeg to the crumb mixture for the top which I'd sprinkled over the top! This time, I'd added the blueberries to the batter with the 1/8 cup all-purpose flour! I was pleased with the results! This is a keeper recipe and so simple to put together! Thank you for sharing your recipe!


janhonn User ID: 7818142 17104
Reviewed Jul. 4, 2014

"I love this recipe. It was really easy, not too sweet, and it lasts. I thought it might be snoggy the next day, but no. The topping was still crunchy, and the cake bottom was still as if I just took it out of the oven. I added a little more blueberry's as I had 2 pints. You can never have too much. I will deffinately make this again and again."

DSFISH User ID: 1345270 47240
Reviewed May. 20, 2012

"this recipe is a favorite - make it year after year when blueberries are plentiful."

2carleen User ID: 4697386 202665
Reviewed Aug. 21, 2011

"Awesome recipe! Everyone loves it when I make it."

shopanana User ID: 274064 52578
Reviewed Aug. 14, 2011

"Excellent! Guests loved it and requested recipe. Served it warm with vanilla ice cream and blueberry sauce."

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