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

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