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.

Blueberry Kuchen

Yield: 12

Prep Time: 25 minutes

Cook Time: 42 minutes

Total Time: 1 hour 7 minutes

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.

Print

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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