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Blueberry Kuchen Recipe

Blueberry Kuchen Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:12 servings


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted


  • 1. In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
  • 2. 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. Yield: 12 servings.

Nutritional Facts

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

Reviews for Blueberry Kuchen

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peanutsnona76 User ID: 8027573 267807
Reviewed 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 User ID: 2694029 252384
Reviewed 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 User ID: 8559072 249642
Reviewed Jun. 20, 2016

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

manga User ID: 4211076 249183
Reviewed 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 User ID: 7981779 230419
Reviewed 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 User ID: 3766053 230110
Reviewed 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!


janhonn User ID: 7818142 17104
Reviewed Jul. 4, 2014

"I love this recipe. It was really easy, not too sweet, and it lasts. I thought it might be snoggy the next day, but no. The topping was still crunchy, and the cake bottom was still as if I just took it out of the oven. I added a little more blueberry's as I had 2 pints. You can never have too much. I will deffinately make this again and again."

DSFISH User ID: 1345270 47240
Reviewed May. 20, 2012

"this recipe is a favorite - make it year after year when blueberries are plentiful."

2carleen User ID: 4697386 202665
Reviewed Aug. 21, 2011

"Awesome recipe! Everyone loves it when I make it."

shopanana User ID: 274064 52578
Reviewed Aug. 14, 2011

"Excellent! Guests loved it and requested recipe. Served it warm with vanilla ice cream and blueberry sauce."

vt_pure_angel User ID: 4785804 59429
Reviewed Aug. 24, 2010

"Love it! Perfect blend of taste in each bite! :) We substituted orange peel as we were all out of lemon peel, but will make this again using lemon! Thank you for sharing! This is going in the "Grand finale recipe box" :)"

Katriana84 User ID: 2820887 23313
Reviewed Mar. 22, 2010

"I don't know how my rating showed us as three stars, because I am positive that I clicked 5 stars. I just wanted to let you know that this is a 5 star recipe!"

Katriana84 User ID: 2820887 22255
Reviewed Mar. 22, 2010

"I have never particulary cared for blueberries, but my husband loves them so I decided to fix this recipe. I was surprised at how much I loved them! I was a little skeptical when I read nutmeg as an ingredient because it is often overpowering, but these bars had such an incredible flavor, I would not change the recipe one bit! I loved it and will definitely fix this recipe again, maybe next time for company."

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