Blueberry Kuchen
Patricia @ ButterYum
My dearest friend is an excellent cook so when she sent me this recipe and insisted I make it, I knew it would be fabulous. It's comprised of 3 layers, a lemon and nutmeg scented cake base, a luscious blueberry middle, and a sweet crumb topping. Delish, and it takes less than an hour to make.
Blueberry Kuchen
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
Preheat oven to 350F.
Spray a 9x13-inch pan with non-stick baking spray.
In the bowl of a stand mixer, combine the dry ingredient; mix just until combined.
Add milk, butter, egg, and vanilla; beat on medium speed for about 2 minutes.
Pour into prepared pan.
Spread blueberries on top of cake batter.
In a small bowl, combine topping ingredients together with a fork until crumbles form.
Sprinkle crumbles evenly over blueberries.
Bake in preheated oven for 40 minutes.
adapted from Taste of Home