Blueberry Kuchen
Servings 12 servings
Calories 269kcal
Ingredients
For Blueberry Crumb 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 Blueberry Crumb Kuchen topping:
- 3/4 cup sugar
- 1/2 cup unbleached flour
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350 degrees.
- Make crumb topping by combining 3 ingredients and mixing with fork, just till combined. You want to have this in clumps. Set aside.
- In a medium mixing bowl, beat egg.
- Whisk in sugar, vanilla & melted butter, baking powder and salt.
- Gradually add in milk, slowly mixing through with whisk
- Add in zest, 1/8 teaspoon cinnamon, a few grated of the nutmeg
- Stir in flour, mixture will be a bit lumpy, use whisk to break up big pieces, but do not over mix
- Pour batter into a greased parchment lined 8x12 pan
- Place blueberries over the batter
- Put the crumb mixture over the top
- Sprinkle with 1/8 teaspoon cinnamon, & a few zests of lemon
- Bake in center of oven for 40-5 minutes, turning half way through
- Allow to sit for 5-10 minutes before cutting
Notes
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!
Nutrition
Calories: 269kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 69mg | Fiber: 1g | Sugar: 28g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.4mg