Making this blueberry 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.
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. And watching her make blueberry kuchen made us realize the love she had for cooking.
Ida was raised in the plains of Kansas on a farm. Therefore, 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.
And growing up on a farm, everything they made was with things they could harvest. From the eggs to the milk, to the butter, to the berries. Farm to table was the best!
Lemony notes with a hint of cinnamon will fill the air in your kitchen, and bring smiles to your family’s faces.
Are Blueberries Healthy?
Blueberries are packed with antioxidants and phytoflavinoids. Blueberries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.
10 Proven Health Benefits of Blueberries
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
Nutrition
Other berry breakfasts to make:
Delicious! I loved the crunchy topping and the touch of lemon. And it wasn’t overly sweet. I’ll definitely be making this again.
Christie,
I love that you made this! Your comments mean the world us. When you told me of your German heritage, it made me so happy. My mother Ida would have loved to have a bite of yours with a cup of coffee. Thank you for the high rating. Dina and Bruce
What do you do with the “other half” of the crumb topping? Why make all that if it isn’t going to be used?
Suzanne,
Well, what a mess this recipe was. This was one my mother always made for us. When I made this and wrote the recipe I was a bit teary thinking of her and I made these mistakes on the recipe. I have gone in to make the correction. You put all of the crumb mixture over the top. I will clean this up, and make sure it is accurate. Thank you for taking the time to comment on this recipe.
We hope you enjoy it as much as we do.
Dina and Bruce
So, where in the Instructions are you supposed to put in the Baking Powder? Nowhere does it specify?
Suzanne,
Oh my goodness! Thank you for catching this! I updated the recipe! You mix it in with the salt! Thank you so much!
Dina and Bruce!