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Blueberry Kuchen

Name: Blueberry Kuchen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings.
Cuisine: Europe, German
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 2% 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

29 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 40 min.

Makes

12 servings

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

Blueberry Kuchen Recipe photo by Taste of Home

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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 2% 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.

Blueberries

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.