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Blueberry Kuchen Recipe
Blueberry Kuchen Recipe photo by Taste of Home

Blueberry Kuchen Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 12 servings

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

Nutritional 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.

Directions

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

Nutritional 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.

Reviews for Blueberry Kuchen

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
Reviewed Jul. 1, 2012

This recipe is simple to make and a great compliment for a summertime meal; not overly sweet nor heavy. Thanks for posting. it's a keeper for me!

MY REVIEW
Reviewed May. 20, 2012

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

MY REVIEW
Reviewed Aug. 21, 2011

Awesome recipe! Everyone loves it when I make it.

MY REVIEW
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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