Blueberry Kuchen
Welcome to a sweet slice of heaven with this irresistible Blueberry Kuchen recipe! A German-inspired dessert, this tender, buttery cake is layered with a bounty of juicy fresh blueberries and crowned with a cinnamon-spiced crumb topping that’s delightfully rich and crumbly. With just 20 minutes of prep time and a few pantry staples like all-purpose flour, granulated sugar, and cold butter, this dessert comes together effortlessly. Perfectly golden and slightly crisp on top, each bite captures the harmony between the tart sweetness of blueberries and the warm flavors of brown sugar and cinnamon. Ideal for serving warm with a dusting of powdered sugar or a scoop of vanilla ice cream, this Blueberry Kuchen is a crowd-pleaser for brunches, afternoon tea, or a cozy dessert after dinner. Try this simple yet elegant treat today and savor the flavors of homemade charm!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 0.5 cups light brown sugar
- 1 teaspoon cinnamon
- 0.5 cups all-purpose flour (for topping)
- 0.25 cups unsalted butter (for topping), melted
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix.
Spread the batter evenly into the prepared baking pan.
Evenly scatter the fresh blueberries over the batter.
In a small bowl, mix together the brown sugar, cinnamon, and additional flour (for topping).
Pour the melted butter for the topping into the dry topping mixture and stir until crumbly.
Sprinkle the crumb topping evenly over the blueberries.
Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the Kuchen to cool for about 10 minutes in the pan. Serve warm or at room temperature. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 588.8 g | 214% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 340.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
