Blueberry Kuchen

Name: Blueberry Kuchen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 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, 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

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 any time 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, 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 six 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.

Nutrition Facts

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

Originally published as Blueberry Kuchen in Quick Cooking May/June 1998

Reviews

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Average Rating:

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
Anne

May 10, 2018

Have made this before and it was called blueberry buckle, a very tasty summer recipe.
Iris

Mar 19, 2018

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!!
peanutsnona76

Jun 9, 2017

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!
xenazoe

Aug 9, 2016

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.
CandaceJones

Jun 20, 2016

I used a smaller glass baking dish for this, and it came out perfect. Lots of compliments.
manga

Jun 7, 2016

I didn't think there was enough dough to fill a 9 x 13 pan. I put it in a 9 x 9 pan. It fit perfectly. I'm surprised by the reviews that no one else brought that up.
kckamargo63

Jul 30, 2015

This dessert is excellent. The topping gives it a rich, buttery flavor and the nutmeg and lemon peel make it extra delicious.
delowenstein

Jul 24, 2015

I had actually prepared this recipe in 1998 when what was then Quick Cooking had come into being! I made it again 7/24/15! I DID make adjustments to this recipe: used 1/2 tsp. each ground nutmeg and cinnamon in the dry ingredients and 1/2 tsp. salt with dry ingredients which I'd sifted together. I soured the milk for more moistness with 1 Tbsp. white distilled vinegar. I also used 1-1/2 tsp. bottled grated orange peel! I added 1/8 cup all-purpose flour to the blueberries and baked the cake in a 12x8" greased and floured baking pan for 40 minutes. I'd added 1/2 tsp, each ground cinnamon and nutmeg to the crumb mixture for the top which I'd sprinkled over the top! This time, I'd added the blueberries to the batter with the 1/8 cup all-purpose flour! I was pleased with the results! This is a keeper recipe and so simple to put together! Thank you for sharing your recipe!delowenstein