Wednesday, August 18, 2010

Kuchen With Blueberries

Summer is in its last phase and the highlight to this warm season has been the bounty of good produce coming to harvest. Some of the tastiest produce offered right now include peaches and blueberries. Throughout July and August, blueberries are still a hot item at farmers markets and grocery stores now that they are in abundance. Aside from being a great ingredient for muffins and pancakes, I really enjoy a freshly baked blueberry kuchen. This German cake complements a hot cup of coffee and can be considered an ideal coffee cake selection for a mid morning get together with friends and neighbors. Consider this tasty treat for your next morning gathering.

Some potential adjustments to this recipe include adding chopped walnuts or slivered almonds to the streusel topping. One could also use a 9 inch spring form pan instead of the 9 x 12 rectangular pan I use below. Enjoy!
Blueberry Kuchen Recipe

Kuchen Batter

1 teaspoon grated lemon peel
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups flour
¾ cup milk
¼ cup butter
1 large egg
1 teaspoon vanilla
½ teaspoon ground nutmeg
2 cups blueberries

Streusel Topping

¾ cup brown sugar
½ cup flour
3 tablespoons butter
2 teaspoons cinnamon


1. Preheat oven to 350F.
2. Sift together flour, salt, ¾ cup of sugar and baking powder in a large mixing bowl.
3. Add softened butter and milk and slowly mix together.
4. Add egg, lemon peel, and nutmeg and mix until ingredients adequately folded into mixture.
5. Pour batter into greased 9 x 12 inch baking pan.
6. Sprinkle blueberries over top of batter.
7. In a small bowl, combine streusel ingredients of brown sugar, flour and cinnamon.
8. Cut in softened butter with fork or pasty blender.
9. Sprinkle streusel topping over entire blueberry kuchen.
10. Bake at 350 for 45 minutes

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