Blueberry Kuchen
This German blueberry kuchen is bursting with flavor from blueberries & lemon. And the cinnamon streusel crumb topping makes this the perfect summer coffee cake!
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
Ingredients
Streusel
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter softened to room temperature
Blueberry Cake
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk at room temperature
- 2 Tablespoons lemon juice freshly squeezed (from one whole medium lemon)
- 1 Tablespoon lemon zest from one whole medium lemon
- 2 cups plus one tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (use table salt or fine sea salt)
- 1 pint fresh blueberries 2 cups (for frozen blueberries, see recipe notes at the bottom)
Instructions
Make the Streusel
- In a medium mixing bowl, combine the streusel ingredients (flour, granulated sugar, cinnamon, and softened butter). Use a spoon, silicone spatula, or your fingers to crumble the mixture into small pieces, until it looks like wet sand. Set aside.
Make & Bake the Cake
- Wash the fresh blueberries in a colander or sieve. Set them aside to air dry while you prepare the cake batter.
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugar until it is pale and fluffy, after 2 to 3 minutes.
- Add the room temperature eggs and vanilla extract. Beat the mixture again until it’s well combined.
- Add the room temperature milk, lemon juice, and lemon zest. Mix for 30 seconds.
- Add 2 cups of the all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- In a separate bowl, toss the blueberries in the remaining one tablespoon of all purpose flour.Gently fold the flour-coated blueberries into the cake batter.
- Spread the cake batter into the greased cake pan in an even layer. Sprinkle the streusel on top.
- Bake for about 40 to 45 minutes, until a toothpick or knife inserted into the center of the cake comes out without wet batter stuck to it. Slice & enjoy!
Notes
- Make sure your eggs, milk, and butter are all at room temperature, which will help them distribute evenly into the cake batter.
- If you're using frozen blueberries, toss them in an extra tablespoon of flour and fold them into the cake straight from the freezer.
- Store cooled cake under a cake dome or wrapped in plastic wrap at room temperature for one day or in the fridge for up to 3 days.
- To freeze blueberry kuchen, allow the cake to cool completely. Then wrap either the whole cake or individual slices tightly in plastic cling wrap, then in aluminum foil. Store in the freezer for up to 3 months. Allow it to thaw in the fridge overnight.
Nutrition
Serving: 1sliceCalories: 223kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 149mgPotassium: 81mgFiber: 1gSugar: 14gVitamin A: 336IUVitamin C: 4mgCalcium: 46mgIron: 1mg
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