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