Blueberry Kuchen

Blueberry Kuchen - ButterYum

My dearest friend is wonderful in the kitchen, so when she sent me this recipe and insisted I make it, I knew it would be fabulous.  It's comprised of 3 layers, a lemon and nutmeg scented cake base, a luscious blueberry middle, and a sweet crumb topping.  Delish, and it takes less than an hour to make. 

Blueberry Kuchen

makes one 9x13 pan

adapted from Taste of Home

Printable Recipe 

For the cake:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1 1/2 teaspoon grated lemon zest (yellow parts only, no white)

1/4 teaspoon of freshly grated nutmeg (or 1/2 teaspoon dried)

1/4 teaspoon table salt

2/3 cup milk

4 tablespoons unsalted butter, melted

1 egg

1 teaspoon pure vanilla extract

2 cups fresh or frozen blueberries (I used frozen)

For the topping:

3/4 cup granulated sugar

1/2 cup all-purpose flour

4 tablespoons unsalted butter, melted

To make the cake:

Preheat oven to 350F.  Spray a 9x13-inch pan with non-stick baking spray.  In the bowl of a stand mixer, combine the dry ingredient; mix just until combined.  Add milk, butter, egg, and vanilla; beat on medium speed for about 2 minutes.  Pour into prepared pan.  Spread blueberries on top of cake batter.  

To make the topping:

In a small bowl, combine topping ingredients together with a fork until crumbles form..  Sprinkle crumbles evenly over blueberries.  Bake in preheated oven for 40 minutes.