Blueberry Kuchen

from ButterYum

makes one 9x13 pan

Ingredients

For the cake:

• • 1 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1 1/2 teaspoon grated lemon zest (yellow parts only, no white)

  • 1/4 teaspoon of freshly grated nutmeg (or 1/2 teaspoon dried)

  • 1/4 teaspoon table salt

  • 2/3 cup milk

  • 4 tablespoons unsalted butter, melted

  • 1 egg

  • 1 teaspoon pure vanilla extract

  • 2 cups fresh or frozen blueberries (I used frozen)

For the topping:

• • 3/4 cup granulated sugar

  • 1/2 cup all-purpose flour

  • 4 tablespoons unsalted butter, melted

Directions

• 1. Preheat oven to 350F.

  2. Spray a 9x13-inch pan with non-stick baking spray.

  3. In the bowl of a stand mixer, combine the dry ingredient; mix just until combined.

  4. Add milk, butter, egg, and vanilla; beat on medium speed for about 2 minutes.

  5. Pour into prepared pan.

  6. Spread blueberries on top of cake batter.

  7. In a small bowl, combine topping ingredients together with a fork until crumbles form..

  8. Sprinkle crumbles evenly over blueberries.

  9. Bake in preheated oven for 40 minutes.

adapted from Taste of Home