Blueberry Kuchen Recipe photo by Taste of Home
Total Time
Prep: 10 min. Bake: 40 min.
Our blueberry kuchen recipe will let your sweet summer berries shine!

Updated: Mar. 18, 2024

The perfect brunch treat or afternoon pick-me-up is a recipe away with our blueberry kuchen. Buttery and cakey, this kuchen is loaded with summery-sweet blueberries. A simple addition of light, bright lemon zest and bold nutmeg adds a kick of extra flavor.

No one can turn down a slice of kuchen (just ask our contest-winning and highly rated apple kuchen bars), so you can rest easy knowing you brought the best dish to brunch.

What is kuchen?

Kuchen is the German word for “cake.” This isn’t, though, the typical layered cake that first comes to your mind. Rather, kuchen is a treat in the style of a coffee cake, or sometimes a cake baked in a pie crust.

Blueberry kuchen is a style of coffee cake, or kaffeekuchen in German. This treat came about thanks to kaffeeklatsch, a German word referring to the social gathering centered over coffee.

Ingredients for Blueberry Kuchen

  • All-purpose flour: We’ve found that all-purpose flour is best for coffee cake-style bakes. This flour is strong enough to hold the cake’s structure but delicate enough to keep a lovely, fine crumb.
  • Lemon zest: Grate fresh lemon zest into this recipe to brighten up the flavors. Just make sure you’re grating the lemon the right way so you don’t get the bitter pith in the dough. Swap the lemon for an orange if that’s all you have.
  • Nutmeg: Pre-ground nutmeg works, but the bold, intense flavor of freshly grated nutmeg makes this kuchen taste like it was made by a professional.
  • Blueberries: A couple cups of blueberries make this kuchen rich with a tart sweetness that only blueberries can impart. Purchase a pint of in-season blueberries if you have access to a farmers market.


Step 1: Whisk the dry ingredients

Whisking the flour, sugar, baking powder and other ingredients in a large bowl.TMB Studio

Preheat the oven to 350°F. In a bowl, whisk together the all-purpose flour, sugar, baking powder, lemon zest, nutmeg and salt until well combined.

Step 2: Add the wet ingredients

milk, butter, eggs and a spatula inside a large bowl place on a kitchen countertop.TMB Studio

Pour the milk, butter, egg and vanilla into the flour mixture. Using a hand mixer or stand mixer, beat everything together until well blended, about two minutes.

Editor’s Tip: Do your best not to overmix during this step. Overmixing will result in a tough, dense kuchen!

Step 3: Pour into the pan

Pouring the Blueberry Kuchen mixture in a baking panTMB Studio

Grease a 13×9-inch baking dish with butter or baking spray. Pour the batter into the baking dish, and spread the batter evenly with a mini offset spatula or a butter knife.

Step 4: Sprinkle with blueberries

Scatter the blueberries on the batter in a large baking pan.TMB Studio

Scatter the blueberries evenly across the top of the batter.

Step 5: Create the streusel

Whisking together the sugar and flour with a spoon in a small bowl.TMB Studio

In a bowl, whisk together the sugar and flour, and pour in the melted butter. Toss together with a fork until the streusel mixture is crumbly.

Sprinkle the streusel over the blueberries with a spoonTMB Studio

Sprinkle the streusel mixture evenly over the blueberries.

Step 6: Bake

Blueberry Kuchen served with blue berries on a marble surfaceTMB Studio

Bake the kuchen until lightly browned, about 40 minutes.

Recipe Variations

  • Swap for another fruit: Are blueberries not in season right now? Swap for another fruit like raspberries, strawberries, blackberries, apples or pears.
  • Bake in a different pan: According to our baking pan conversions guide, you can bake this kuchen into two 9-inch round cake pans, just in case you want to distribute this baked good—or freeze and save one for later! A 12-inch skillet works, too.
  • Add an almond element: Sprinkle the baked kuchen with lightly toasted sliced or slivered almonds. Or add a splash of almond extract to the batter to add a nutty and floral flavor to the kuchen.

How to Store Blueberry Kuchen

To store, allow the blueberry kuchen to cool completely to room temperature. Wrap it tightly in storage wrap, or cut up the kuchen into slices, and place them in an airtight container. Store kuchen in the fridge for up to five days.

Can you freeze blueberry kuchen?

Yes, you can freeze blueberry kuchen. Allow the kuchen to cool completely to room temperature, then wrap it tightly in a few layers or storage wrap, followed by a layer of aluminum foil. You could also cut up the kuchen, and place the slices in an airtight container. Freeze the kuchen for up to one month.

Let the blueberry kuchen thaw in the fridge overnight, and rewarm in the microwave or in a 250° oven to reinvigorate the blueberries, lemon and nutmeg.

Blueberry Kuchen Tips

A close up of Blueberry Kuchen on a marble countertop with blueberriesTMB Studio

Can I use frozen blueberries?

Yes, you can use frozen blueberries for this kuchen recipe. However, avoid thawing the blueberries before using, or their juices will bleed and turn your kuchen green!

How should I serve blueberry kuchen?

Serve this blueberry kuchen warm from the oven. It’s perfect served with a cup of coffee, especially a delicious copycat coffee shop drink. We love serving blueberry kuchen with other brunch recipes for a glorious morning spread.

Blueberry Kuchen

Prep Time 10 min
Cook Time 40 min
Yield 12 servings.


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1/4 cup butter, melted
  • 1 large egg, room temperature, 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


  1. In a bowl, combine the first 6 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.

Nutrition Facts

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

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 anytime I want this treat. —Anne Krueger, Richmond, British Columbia