Berry Crumb Kuchen

  • Author: theperksofbeingus
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x


Making this Kuchen takes me back to the summers when my mother would have us pick wild berries. And she would tell us “kids” to stay outside till we had a full container filled with the berries. We would then help her wash them, and watch as she made such delicious treats for us.  Because my mom never really followed a recipe, she seemed magical to us!  The smile on her face, and the light in her eyes as she added a “pinch” of this, & a “bit” of that had us in awe. Ida was raised in the plains of Kansas on a farm. Milking cows, making butter, & hanging the clothes on the line was just an average day. This was during the dust bowl, and times were tough. Because of the rough times, everything they made was with things they could harvest. Lemony notes with a hint of cinnamon will fill the air in your kitchen, and bring smiles to your family’s faces.



For Kuchen Cake Batter

  • 1 1/2 cups unbleached flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup melted butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon, separated
  • Zest of one lemon, reserving some for topping
  • Freshly grated nutmeg (or ¼ teaspoon dried)
  • 2 cups fresh blueberries

For Crumb topping:


  • 3/4 cup sugar
  • 1/2 cup unbleached flour
  • 1/4 cup melted butter


  1. Preheat the oven to 350 degrees.
  2. Make crumb topping by combining 3 ingredients and mixing with fork, just till combined. You want to have this in clumps. Set aside.
  3. In a medium mixing bowl, beat egg.
  4. Whisk in sugar, vanilla & melted butter & salt.
  5. Gradually add in milk, slowly mixing through with whisk
  6. Add in zest, 1/8 teaspoon cinnamon, a few grated of the nutmeg
  7. Stir in flour, mixture will be a bit lumpy, use whisk to break up big pieces, but do not over mix
  8. Pour batter into a greased parchment lined 8×12 pan
  9. Place blueberries over the batter
  10. Put half the crumb mixture over the top
  11. Sprinkle with 1/8 teaspoon cinnamon, & a few zests of lemon
  12. Bake in center of oven for 40-5 minutes, turning half way through
  13. Allow to sit for 5-10 minutes before cutting



This can be made in advance and warmed up the next morning for breakfast. It keeps nicely for a few days, but we bet it won’t last that long!

  • Category: breakfast

Keywords: crumb cake Kuchen berry


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