Blueberry Kuchen Recipe
Blueberry Kuchen Recipe photo by Taste of Home

Blueberry Kuchen Recipe

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4.5 9 18
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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."
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:12 servings
Test Kitchen Approved
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 equals 271 calories, 9 g fat (5 g saturated fat), 37 mg cholesterol, 189 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g 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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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."

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!


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."

Reviewed May. 20, 2012

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

Reviewed Aug. 21, 2011

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

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