Blueberry Kuchen is a delightful, traditional German coffee cake that’s perfect for breakfast, brunch, or an afternoon snack. It features a tender, moist cake studded with juicy blueberries and topped with a sweet, crumbly streusel. A drizzle of glaze and a sprinkle of almonds add the finishing touch to this delicious treat.

Why You’ll Love This Blueberry Kuchen

You’ll love this Blueberry Kuchen because it’s:

1. Moist and Tender: The cake is soft and moist, thanks to the combination of milk, butter, and egg.
2. Bursting with Blueberries: Fresh or frozen blueberries provide a juicy burst of flavor in every bite.
3. Easy to Make: With simple ingredients and straightforward steps, this cake is a breeze to prepare.
4. Perfect for Any Occasion: Ideal for breakfast, brunch, or a coffee break treat.

Ingredients For Blueberry Kuchen

For the Cake

• 1 + ½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 + ½ teaspoons lemon zest (just the yellow part, not the white pith)
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅔ cup milk
• ¼ cup butter, melted and cooled
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries (unthawed if frozen)

For the Topping

• ¾ cup sugar
• ½ cup all-purpose flour
• ¼ cup butter, melted

For the Glaze

• 1 cup confectioners’ sugar
• 2 – 3 teaspoons milk
• A dash of salt
• A handful of sliced almonds

How to Make Blueberry Kuchen

Prepare the Pan

1. Preheat Oven: Preheat the oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper if you want to serve the cake on a platter.

Make the Cake

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, lemon zest, salt, and cinnamon.
3. Add Wet Ingredients: Add the milk, melted butter, egg, and vanilla. Beat on low speed for 2-3 minutes until smooth and well combined.
4. Prepare the Batter: Scrape the batter into the prepared pan and spread it evenly. Sprinkle the blueberries over the batter.

Make the Topping

5. Mix Topping: In a small bowl, mix the sugar and flour together. Add the melted butter and combine with a fork until crumbly.
6. Top the Cake: Cover the blueberries with the crumbly topping.

Bake the Cake

7. Bake: Bake in the preheated oven for 38-42 minutes, until a toothpick inserted into the center comes out clean of batter (a few blueberries on the toothpick is okay). Cool on a wire rack.

Make the Glaze

8. Mix Glaze: In a small bowl, whisk together the confectioners’ sugar, enough milk to form a thin glaze, and a dash of salt.
9. Finish the Cake: Drizzle the glaze over the top of the cooled cake and sprinkle with sliced almonds.

Serve

10. Cut and Serve: Cut into 12 squares and serve. Store any leftovers in the refrigerator.

Blueberry Kuchen

Variations

• Different Fruits: Substitute blueberries with other berries, such as raspberries or blackberries, or a combination.
• Nutty Addition: Add chopped nuts like walnuts or pecans to the topping for extra crunch.
• Spiced Up: Add a pinch of nutmeg or cardamom to the batter for a spiced flavor.

Equipment

• 9×9-inch baking pan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Electric mixer (optional)
• Spatula

Storage

Store any leftover Blueberry Kuchen in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake (without glaze) for up to 1 month. Thaw at room temperature and add the glaze just before serving.

What to Serve with Blueberry Kuchen

This cake is delicious on its own, but here are a few serving suggestions:

1. Coffee or Tea: Pair with a hot cup of coffee or tea for a perfect afternoon treat.
2. Whipped Cream: Serve with a dollop of whipped cream for added richness.
3. Ice Cream: A scoop of vanilla ice cream turns this cake into a delightful dessert.

Tips

• Evenly Spread Batter: Make sure to spread the batter evenly in the pan to ensure even baking.
• Room Temperature Ingredients: Use room temperature ingredients for a smoother batter and better rise.
• Check for Doneness: Insert a toothpick into the center of the cake to check for doneness. If it comes out clean of batter (a few blueberries are okay), the cake is done.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing them. Just make sure to rinse and pat them dry.

Can I make this cake ahead of time?

Yes, you can make this cake a day in advance. Store it in the refrigerator and glaze it just before serving.

What if I don’t have lemon zest?

You can substitute with a little lemon extract or leave it out if you prefer.

Yield: 12

Blueberry Kuchen

Print

Lemony cake topped with blueberries, crumbs, a sugary glaze and crunchy almonds. With all that going on the blueberries are the star of the show making the cake moist and tender with their sweet juiciness.

Prep Time 25 minutes

Cook Time 42 minutes

Total Time 1 hour 7 minutes

Ingredients

• Cake:
• 1 + ½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 + ½ teaspoons lemon zest, just the yellow part not the white pith
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅔ cup milk
• ¼ cup butter, melted and cooled
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries, unthawed
• Topping:
• ¾ cup sugar
• ½ cup all-purpose flour
• ¼ cup butter, melted
• Glaze:
• 1 cup Confectioners' sugar
• 2 - 3 teaspoons milk
• a dash of salt
• a handful of sliced almonds

Instructions

1. ​
2. Preheat the oven to 350 degrees F. Grease a 9x9-inch baking pan or line with parchment paper if you want to serve it on a platter.

Make the Cake:

1. In a large mixing bowl whisk together the flour, sugar, baking powder, lemon zest, salt and cinnamon.Add the milk, butter, egg and vanilla.Beat on low speed 2 - 3 minutes until smooth and well combined.Scrape it into the prepared pan. Sprinkle the blueberries over the batter.

Make the Topping:

1. In a small bowl mix the sugar and flour together.Add the butter and combine with a fork until crumbly.Cover the blueberries with it.Bake 38 - 42 minutes until a toothpick comes out clean of batter - with blueberries on it is OK.Cool on a wire rack.

Make the Glaze:

1. In a small bowl whisk the confectioners' sugar and enough milk together to form a thin glaze.Drizzle it over top of the cake and sprinkle with almonds.Cut into 12 squares. Store leftovers in the refrigerator.

Notes

Approximate Nutrition Information

Per serving (based on 12 servings):

• Calories: 280
• Fat: 10g
• Carbohydrates: 45g
• Protein: 4g
• Fiber: 2g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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