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Blueberry Kuchen

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

 
I bought some blueberries at the store the other day, with the purpose of making something tasty with them. I love eating them fresh and have trouble stopping at just one, but I enjoy them even more when baked into a delicious, stick-to-your-hips kind of treat. This German coffee cake from Deborah of Country At Heart Recipes is the perfect kind of recipe to showcase a pint of sweet, juicy blueberries.  

This cake is filled with them, and then topped with a crunchy, buttery, crumb topping of brown sugar, pecans, and oats. To put it over the top, it’s also drizzled with a gorgeous glaze. I don’t think you’ll need much persuading to try this yummy treat! Cut a generous slice, make yourself a good cup of coffee (or tea) and enjoy the moment.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

You’ll need: sugar, brown sugar, oats, pecans, flour, salt, cinnamon, butter, eggs, vanilla, baking powder, baking soda, nutmeg, buttermilk, blueberries, powdered sugar, and hot water.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Preheat oven to 350ºF. In a small bowl, combine the sugar, brown sugar, oats, and pecans.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Add the flour, salt, and cinnamon.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Add the butter and cut in the butter until crumbly. Set aside.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

In large mixing bowl, beat sugar and butter until creamy. Add the eggs one at a time and mix well.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Add the vanilla, mix well and set aside.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

In a small bowl combine the flour, baking powder, and baking soda, salt, cinnamon and nutmeg. Mix this into the creamed mixture, alternately with the buttermilk.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Rinse blueberries and drain them. Then place them into a small bowl and sprinkle with the 2 tablespoons of flour. Shake off the excess flour.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Bake for 45-55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Start checking the cake a few minutes early so it doesn’t over bake and turn out dry. Remove from oven and allow to cool for 10 minutes.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

In a small bowl, combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. 

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Mix until smooth and creamy. 

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Drizzle glaze over the warm cake. 

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

So it looks all pretty.

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

I have to say this really is a great coffee cake. It’s hearty, crunchy, and sweet, perfect in all the right places. It is best eaten the same day. Your morning will get just a little bit better when you can start it off with a slice of this. 

 
 
 
Tasty Kitchen Blog: Blueberry Kuchen. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Deborah of Country At Heart Recipe.

Thanks Deborah for sharing your yummy recipe with us! Make sure you visit Deborah’s blog, Country At Heart Recipes, for a whole list of delicious looking treats.

 
 

Printable Recipe

Blueberry Kuchen

See post on Deborah Vogts’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 9

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Description

Here’s a yummy German coffee cake to serve to your family!

Ingredients

  • FOR THE CRUMB TOPPING:
  • ¼ cups Sugar
  • ⅓ cups Brown Sugar
  • ½ cups Old Fashioned Oats
  • ½ cups Chopped Pecans
  • ¼ cups Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 5 Tablespoons Butter
  • FOR THE COFFEE CAKE:
  • ⅔ cups Sugar
  • 6 Tablespoons Butter
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ½ cups Buttermilk
  • 2 cups Blueberries
  • 2 Tablespoons Flour
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • ¼ teaspoons Vanilla
  • 2 teaspoons Hot Water, Or As Needed

Preparation Instructions

Preheat oven to 350 F.

To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake: In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

To make the glaze: In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

8 Comments

Comments are closed for this recipe.

Cindy on 4.2.2013

This looks amazing! If I wanted to make a nutless version how would I do it? It looks like a lot of the bulk of the recipe comes from the pecans.

Tina @ Tina's Chic on 3.19.2013

Oh wow these look delicious! I love crumb cake and this is a great twist to it! I definitely need to make these one day…very soon!

Rosemary on 3.16.2013

Made this recipe on Thursday for some special company, it was excellent. This will be one of my top blueberry recipes. Thanks so much.

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lelibanana on 3.15.2013

I am eating this as I type. Yummy!!
Thank you for the recipe!

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Amber {Sprinkled With Flour} on 3.12.2013

Hi Shelley, thanks for letting us know how it turned out for you. I’m so glad you enjoyed it!