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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
  • 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 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

Directions

  • In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 271 calories, 9g fat (5g saturated fat), 37mg cholesterol, 189mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • roseb2007
    May 31, 2020

    Wonderful recipe, easy and fast! Will add a little cinnamon to the recipe next time since we all love cinnamon.

  • Phyllis
    May 30, 2020

    Easy recipe. I should have read the reviews as a 9 x 9 sized pan would have been better! It was too sweet for my taste, but others didn't seem to think so. I would reduce to sugar in both the cake and the topping and perhaps add a dash of cinnamon to topping.

  • Ruth
    May 4, 2020

    This is a keeper. Love the blueberries, nutmeg and streusel topping! The sweet and tart gives a perfect balance of flavor. Followed recipe exactly except used a little less sugar, used brown sugar instead of white sugar in the topping and a few extra blueberries. Thanks for the great recipe. ??

  • Sarah
    Apr 30, 2020

    This was yummy, only thing I did different was bake in a 9x9 pan instead of the 13x9, and I did add some lemon oil to the batter. These came out perfect!

  • Dyana_Steeves
    Oct 25, 2019

    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!

  • doll1946
    Oct 11, 2019

    No comment left

  • Tash82
    Oct 11, 2019

    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.

  • mlapeyrade
    Jul 18, 2019

    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.

  • IslandWife
    Jun 6, 2018

    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!!

  • Psalm127-3
    May 24, 2018

    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