Blueberry Kuchen
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
Ingredients
- 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 whole milk
- 1/4 cup butter, melted
- 1 large egg, room temperature, 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
Reviews
This is an awesome recipe, so easy to make and delicious. I loved the contrast between the tart berries and the sweet streusel topping, fantastic! I did make a couple of tweaks, our use brown sugar for the streusel topping and I baked it in a 9 x 9 pan. Kept the time at 40 minutes on convection bake and it came out perfect!
So, so good! I've made this many times just following the recipe as is with a 9 X 13 pan, comes out perfect every time.
I make this for work ALL the time! Everyone loves it and it's so easy and tastes SO GOOD! I love the combination of blueberry and lemon.
This was delicious! I used cinnamon instead of nutmeg, and added a little lemon extract. I baked it in a 9x13 pan and it came out great. Thanks for sharing!!
just out of the oven, I have pounds of frozen blueberries which I love-just me&hubby so I halved it, wasn’t sure if it'd work. well it did-this is wonderful, so glad I found this recipe along with my zillions of blueberrys I am one happy lady
Have made this before and it was called blueberry buckle, a very tasty summer recipe.
This may well be a good recipe - yet it is not even close to being Kutchen. Maybe the name for the recipe should be "Trying to Fake Kutchen" so I don't have to do the work for a real kutchen!!
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!
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.
I used a smaller glass baking dish for this, and it came out perfect. Lots of compliments.