Description
German blueberry kuchen brings home-style comfort with its rustic charm. Sweet pastry dough cradles juicy blueberries, inviting you to savor a slice of traditional Midwestern nostalgia.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh or frozen blueberries (unthawed)
- 1 ½ cups all-purpose flour
- ¾ cup sugar for cake
- ⅔ cup milk
- 1 egg
Cake Dry Ingredients:
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ½ teaspoons lemon zest (yellow part only)
Cake Additional Ingredients and Toppings:
- ¼ cup butter (melted and cooled)
- 1 teaspoon vanilla extract
- ¾ cup sugar for topping
- ½ cup all-purpose flour for topping
- ¼ cup butter (melted) for topping
- 1 cup confectioners’ sugar
- 2–3 teaspoons milk
- 1 dash of salt
- 1 handful of sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch (23×23 centimeters) baking dish by generously greasing it or lining with parchment paper for effortless removal.
- In a spacious mixing bowl, thoroughly combine all dry ingredients: all-purpose flour, granulated sugar, baking powder, fresh lemon zest, salt, and ground cinnamon. Create a smooth batter by gently incorporating whole milk, melted unsalted butter, a large egg, and pure vanilla extract. Mix on low speed for 2-3 minutes until the mixture achieves a silky, uniform consistency.
- Transfer the prepared batter into the prepared baking dish, ensuring an even distribution across the surface.
- Carefully distribute fresh, plump blueberries across the top of the batter, creating a uniform layer that will integrate beautifully during baking.
- Prepare the crumble topping by combining additional granulated sugar and all-purpose flour in a separate bowl. Use a pastry cutter or fork to incorporate cold butter, working the mixture until it resembles coarse, sandy crumbs.
- Generously sprinkle the crumble topping over the blueberry-covered batter, ensuring complete coverage.
- Place the kuchen in the preheated oven and bake for 38-42 minutes. Test for doneness by inserting a toothpick into the center; a few moist blueberry remnants are acceptable, but the pick should emerge primarily clean.
- Remove from the oven and allow the kuchen to cool completely on a wire rack, which helps set the texture and prevents sogginess.
- Create a delicate glaze by whisking confectioners’ sugar with small amounts of milk until achieving a smooth, drizzleable consistency. Artfully decorate the cooled kuchen with the glaze and optional sliced almonds.
- Slice into twelve equal squares and serve. Store any remaining portions in an airtight container in the refrigerator for optimal freshness.
Notes
- Enhance the blueberry kuchen’s flavor by using fresh, ripe blueberries picked at peak ripeness for maximum sweetness.
- Experiment with different berries like raspberries or blackberries to create unique variations of this classic dessert.
- Ensure even baking by spreading the batter and blueberries uniformly in the pan, preventing undercooked or dry sections.
- Customize the topping with additional spices like nutmeg or cardamom for an unexpected flavor twist.
- Cool the kuchen completely before glazing to prevent the sugar from melting and becoming runny.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 25 minutes
- Cook Time: 42 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 10
- Calories: 285 kcal
- Sugar: 24g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5gg
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 25mg