Blueberry Kuchen Recipes

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BLUEBERRY KUCHEN



Blueberry Kuchen image

In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. -Anne Krueger, Richmond, British Columbia

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
1/4 cup butter, melted
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Steps:

  • In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.

Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY KUCHEN



Blueberry Kuchen image

Make and share this Blueberry Kuchen recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Add first 6 ingredients to a large mixing bowl; stir to combine.
  • Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
  • Pour batter into a greased 13x9 inch baking pan.
  • Sprinkle with blueberries.
  • For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
  • Add the butter; toss with a fork until crumbly.
  • Sprinkle over blueberries.
  • Bake at 350 degrees for 40 minutes or until lightly browned.

BLUEBERRY KUCHEN



Blueberry Kuchen image

From a brochure from Tammen's Treeberry Farm in Wilmington, Illinois. We pick 10 lbs. of fresh blueberries every year for $10, it lasts us the whole year! This is a great recipe! Kuchen is a German word for coffeecake.

Provided by IAteMyGluestick

Categories     Breakfast

Time 1h10m

Yield 1 pan

Number Of Ingredients 9

1 cup flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup margarine or 1/2 cup butter, softened
1 tablespoon white vinegar
5 cups blueberries
2/3 cup sugar
1/8 teaspoon cinnamon
2 tablespoons flour

Steps:

  • Preheat oven to 400°F.
  • In a bowl, combine flour, 2 tablespoons sugar, salt, then cut in the butter until crumbly.
  • Sprinkle with vinegar, stir until the dough forms.
  • With floured fingers, press the mix into the bottom of a 9 inch cake pan.
  • Spread 3 cups of blueberries over the pressed mix.
  • In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries.
  • Bake at 400°F on lowest rack for 50-60 minutes.
  • When cooled, sprinkle with remaining 2 cups of blueberries. Enjoy!

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE



German Blueberry Cake - Blueberry Kuchen Recipe image

An easy Traditional German Blueberry Cake Recipe with Homemade Blueberry Pie Filling and Streusel Topping! This Blueberry Kuchen Recipe is a keeper.

Provided by kikiwp

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

200 g all-purpose flour (7 oz)
1 ½ teaspoons baking powder
75 g sugar (2.6 oz )
1 teaspoon vanilla extract
1 egg (XL)
100 g soft cold butter (3.5 oz of )
pinch salt
1 kg blueberries (2.2 lb. )
100 g sugar
2 tablespoons lemon juice
1 tsp lemon zest
50 g pudding powder vanilla (1.76 oz or use cornstarch and add 1 tbsp vanilla extract )
100 g all-purpose flour (3.5 oz )
75 g sugar (2.6 oz )
1 teaspoon vanilla extract
80 g soft cold butter (2.6 oz)

Steps:

  • Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
  • Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
  • Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
  • Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
  • Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUEBERRY KUCHEN



BLUEBERRY KUCHEN image

Categories     Fruit     Dessert     Bake

Yield 8 people

Number Of Ingredients 12

Crust:
1 cup flour
1/8 tsp salt
2 tbsp sugar
1/2 cup butterr
1 tbsp white vinegar
Filling:
3 cups Blueberries
2 tbsp flour
1/2 cup sugar
1/8 tsp cinnamon
2 extra cups blueberries (you can also mix in black berries & raspberries to make up 2 cups)

Steps:

  • Preheat oven to 400 degrees. Crust: In a food processor: Mix flour, salt sugar. Add butter and vinegar and mix until croase crumbs. Press into a 9" springform pan. Filling: Pour 3 cups blueberries into pie crust. Mix Sugar, flour & cinnamon and sprinkle over blueberries. Shake to coat blueberries. Bake 50-60 minutes until crust is brown and filling bubbles. Remove from oven and immediately add 2 cups berries. These will settle into the cooked berries. Cool and serve.

BLUEBERRY KUCHEN



Blueberry Kuchen image

Provided by Nigella Lawson

Categories     dessert, side dish

Time 2h15m

Yield 9 servings

Number Of Ingredients 16

2 1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons superfine sugar
1 1/2 teaspoons rapid-rise, bread-machine or other instant yeast
1/2 cup milk
4 tablespoons unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
Finely grated zest of 1 orange
Vegetable oil for bowl
1 large egg
1 tablespoon orange juice
2 cups fresh blueberries
1/2 cup shelled pecans
2 tablespoons Demerara sugar
1/4 teaspoon ground cinnamon

Steps:

  • To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into a bowl, and add eggs, vanilla and orange zest; mix until blended. Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.
  • Using a mixer with a dough hook, or by hand, knead dough until smooth and springy. Place in an oiled bowl, and cover with plastic wrap. Leave to rise in a warm place until double in size, about 1 hour. (Or let rise in refrigerator overnight, returning to room temperature before proceeding to next step.)
  • Punch air out of dough, and press it out into a shallow 12-by-8-inch baking pan. Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.
  • Heat oven to 400 degrees. Prepare a glaze by mixing together egg and orange juice until blended. Paint glaze over dough. Spread blueberries on dough in a single layer. Chop pecans until splintery but not too fine. Mix with sugar and cinnamon, and sprinkle evenly over blueberries.
  • Place pan in oven, and bake 15 minutes. Reduce heat to 350 degrees, and bake until dough is risen and golden brown at edges, about 15 minutes more. Allow to cool about 10 minutes before slicing into 9 rectangles. Serve warm.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 51 grams, Carbohydrate 43 grams, Fat 61 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 161 milligrams, Sugar 11 grams, TransFat 1 gram

GRANDMA FREDA'S BLUEBERRY KUCHEN



GRANDMA FREDA'S BLUEBERRY KUCHEN image

Categories     Berry     Dessert     Bake     Fourth of July     Healthy

Yield 8

Number Of Ingredients 14

For Crust:
1/2 cup butter
1 cup flour
1 Tablespoon white vinegar
2 Tablespoon granulated sugar
dash of salt
For the filling:
2 cups of rinsed blueberries (air dry)
1 cup sugar (can cut in half)
dash of cinnamon
2 Tablespoon Flour
Topping:
1-1/2 cup blueberries to cover
dust with confectioner's sugar (optional)

Steps:

  • To make crust: Preheat oven to 375 degrees. Beat butter, sugar together. Add flour and salt. Add vinegar. Press into 8-9" springform pan. In separate bowl mix 2 cups blueberries with 1 c. sugar (can use less), 2 tablespoons flour, and dash of cinnamon. Put blueberry mixture into crust. Bake in oven at 375 degrees until crust is golden (40-60 min) and blue berry mixture looks like lumpy jam. Remove from oven. Cool. Remove rim. Top with cup of raw blueberries. If you want you can dust top with confectioner's sugar.

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Top Asked Questions

How do you make blueberry Kuchen at home?
Simply put: everyone loves this blueberry kuchen! Preheat oven to 350°F. Combine flour, sugar, baking powder, lemon zest, cardamom, and salt in a large bowl. Add milk, butter, egg, and vanilla and beat for 2 minutes. Pour batter into a lined 9”x13” baking dish and scatter blueberries on top.
How to bake blueberry cake mix?
With floured fingers, press the mix into the bottom of a 9 inch cake pan. Spread 3 cups of blueberries over the pressed mix. In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries. Bake at 400°F on lowest rack for 50-60 minutes. When cooled, sprinkle with remaining 2 cups of blueberries.
What is the best recipe to make blueberry muffins?
Combine flour, sugar, baking powder, lemon zest, cardamom, and salt in a large bowl. Add milk, butter, egg, and vanilla and beat for 2 minutes. Pour batter into a lined 9”x13” baking dish and scatter blueberries on top.
How to bake blueberries in the oven?
In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries. Bake at 400°F on lowest rack for 50-60 minutes. When cooled, sprinkle with remaining 2 cups of blueberries.

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