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Lemon Sugar Cookies With Lemon Buttercream Frosting

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

 
If there is one surefire way to make any dessert even better, it has to be turning it into a lemon concoction. I love lemons, and I especially love lemon desserts. Now that summer is in full swing, it’s the perfect time to enjoy all the magic that can come from the humble lemon. There’s nothing quite as refreshing as sipping on an ice cold glass of lemonade. If I happen to be holding a plate of lemon meringue pie or munching on a lemon bar at the same time, even better.

Did I mention that I love lemons?

Now that my lemony love affair has been established, we really should get to the point of my post today, which happens to be these delicious Lemon Sugar Cookies with Lemon Buttercream Frosting. When I found this recipe from Jennifer of Mother Thyme, I knew I had found my next lemony calling. These cookies are so soft and pillowy, a perfect match for the popular Lofthouse sugar cookies, and covered with a healthy dollop of a creamy lemon buttercream frosting. They are so good.

Let’s begin shall we?

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

You’ll need cake flour, baking powder, salt, butter, sugar, eggs, fresh lemon juice, fresh lemons, vanilla and powdered sugar.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

In a medium bowl, combine cake flour, baking powder and salt and set aside.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Using an electric mixer, cream together butter and sugar until light and fluffy.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Add in eggs one at a time.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Stir after each addition.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Stir in lemon juice, lemon zest and vanilla until combined.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Gradually add in the flour mixture.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Mix until combined. Chill dough for at least 1 hour in the refrigerator. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

Once the cookies have cooled frost with the buttercream.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool. Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

I loved these cookies.They really are so soft and delicious with the perfect balance of sweet lemon tartness. Add a glass of cold milk and you’ve got the perfect afternoon snack that your family will love. 

 
 
 
Tasty Kitchen Blog: Lemon Sugar Cookies With Lemon Buttercream Frosting. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Jennifer of Mother Thyme.

I’m so glad Jennifer shared this recipe with us—it will be a regular in the cookie rotation at our house! You can find more of Jennifer’s recipes at her blog Mother Thyme. Warning: There is so much deliciousness, you may be there for a while.

 
 

Printable Recipe

See post on Jennifer | Mother Thyme’s site!
3.67 Mitt(s) 3 Rating(s)3 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

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Description

When life hands you lemons make lemonade, or better yet, lemon sugar cookies. This is a soft sugar cookie with hints of fresh lemon and lemon zest topped with a thick lemon buttercream frosting.

Ingredients

  • FOR THE COOKIES:
  • 3 cups Cake Flour
  • 3 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Butter, Room Temperature
  • 1 cup Sugar
  • 2  Large Eggs
  • 2 Tablespoons Fresh Lemon Juice
  • 1 whole Lemon, Zested
  • ½ teaspoons Vanilla Extract
  • FOR THE LEMON BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 3 cups Confectioners Sugar
  • 1 whole Lemon, Zested
  • 2 Tablespoons Fresh Lemon Juice
  • Food Coloring (optional)

Preparation Instructions

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in lemon juice, lemon zest and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least 1 hour in the refrigerator.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.

Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

 
 
_______________________________________

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!

 

Profile photo of Amber {Sprinkled With Flour}

Darn Good Ham and Cheese Sliders

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

 

I love quick and easy weeknight meals, especially when they taste like you’ve been slaving in the kitchen for hours, creating a fusion of delicious flavors that’s nothing short of a masterpiece. Extra points are awarded if I can get the entire family to eat it, which is what happened when I whipped up these Ham and Cheese Sliders from TK member Lindsay.

The secret is in the special sauce that’s drizzled on top, then the little nuggets of gold are baked until they are gooey and caramelized. Trust me, these babies are good and your whole family will thank you for making them.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

You’ll need: Hawaiian rolls, deli ham, sliced provolone cheese, butter, brown sugar, Dijon mustard, Worcestershire sauce and poppy seeds. Sounds good already, doesn’t it?

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Preheat your oven to 350ºF. Line a rimmed baking sheet with nonstick foil. Arrange your sliced rolls on the baking sheet.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Place a slice of ham on each roll.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Followed by a slice of your cheese.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

In a small bowl combine the butter …

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

The brown sugar …

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

The mustard …

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

And the Worcestershire sauce.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Microwave until the butter is just melted, about 30-60 seconds.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Add the poppy seeds and stir until combined.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Place the top half of the roll on top to assemble your sandwich.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Drizzle the butter mixture evenly over the sandwiches.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Just use your own judgement on how much to use. I used all of my sauce.

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. 

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Serve warm and enjoy the deliciousness!

 
 
 
Tasty Kitchen Blog: Darn Good Ham and Cheese Sliders. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Lindsay of Perfecting the Pairing.

Thanks Lindsay for sharing such a delicious sandwich recipe with us! This will make a regular rotation at our house. Don’t forget to stop by Lindsay’s blog Perfecting The Pairing, where you can find the original recipe and see more of her tasty dishes!

 
 

Printable Recipe

Darn Good Ham and Cheese Sliders

See post on Lindsay’s site!
5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
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These Darn Good Ham and Cheese Sliders may look like any other sandwich, but they are so much better. They are darn good.

Ingredients

  • 12 whole Hawaiian Rolls, Split
  • 12 slices Deli Ham
  • 6 slices Deli Provolone Cheese, Halved
  • 4 Tablespoons Butter
  • 1 Tablespoon Brown Sugar
  • 1-½ teaspoon Dijon Mustard
  • 1-½ teaspoon Worcestershire Sauce
  • ¼ teaspoons Poppy Seeds

Preparation Instructions

Preheat your oven to 350 F.

Line a rimmed baking sheet with non-stick foil. Assemble the sandwiches with a slice of ham and a half slice of cheese on the bottom half of each roll and top with the top half of the roll. Place the assembled sandwiches close together on the baking sheet.

In a small bowl combine the butter, sugar, mustard and Worcestershire sauce. Microwave until the butter is just melted, about 30-60 seconds. Add the poppy seeds and stir until combined.

Drizzle the butter mixture evenly over the sandwiches. Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. Serve warm.

 
 
_______________________________________

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!

 

Profile photo of Amber {Sprinkled With Flour}

Slow Cooker Peach BBQ Chicken Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

 
Can you ever have too many slow cooker recipes? I don’t think so. I love coming home at the end of the day to dinner all ready in the crockpot, just waiting to be devoured by my hungry family. Slow cooker recipes are a life saver when you’re too busy to mess with dinner prep. Just throw a little of this and a little of that in the pot and you’re good to go. Just don’t forget to plug it in—yeah that’s happened to me before, if I’m being honest. More than once.

If you’re looking for a tasty new slow cooker recipe to try, then these Slow Cooker Peach BBQ Chicken Sandwiches from TK member Marie are perfect to try out. The chicken slowly simmers in a rich sauce of barbecue sauce (I used my own homemade sauce), sticky sweet peach preserves, onions, and garlic. Then top it all off with creamy coleslaw, some fresh sliced avocado, and you’ve got yourself one tasty sandwich.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

You’ll need: chicken breasts, spicy barbecue sauce, peach preserves, onion, garlic, bread, butter, coleslaw, and avocado.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Place the onion, garlic, and barbecue sauce in your slow cooker.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Get a nice scoopful of the peach preserves.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Add the preserves, give it a good stir, then place the chicken on top. Cook on low for 6-8 hours or on high for 3-4 hours.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

When chicken is done, remove it from the slow cooker along with some of the sauce, and use a fork to shred the chicken.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Toast your bread with a little butter. I used Hawaiian rolls but your favorite bread will work.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Now assemble your sandwich. Place some of the chicken on your bread.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Top with the coleslaw and sliced avocado.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Top with another slice of bread, stand back, and enjoy your handiwork.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Now dig in! And try not to drool too much.

 
 
 
Tasty Kitchen Blog: Slow Cooker Peach BBQ Chicken Sandwiches. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Marie of Little Kitchie.

Thank you Marie for sharing this delicious sandwich with us. Marie blogs at The Little Kitchie, where she shares her joy for cooking, baking and eating. Now if you aren’t already hungry enough, go check out her lovely blog full of yummy recipes!

 
 

Printable Recipe

Slow Cooker Peach BBQ Chicken Sandwiches

See post on Marie @ Little Kitchie’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4
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Description

Sweet-spicy BBQ made super easy!

Ingredients

  • 1 pound Chicken Breasts
  • 16 ounces, fluid Spicy BBQ Sauce
  • 8 ounces, fluid Peach Preserves
  • ½ cups Onion, Chopped
  • 4 cloves Garlic, Minced
  • 8 slices Sourdough Bread
  • 1 Tablespoon Butter
  • 1 whole Avocado
  • 1 cup Coleslaw

Preparation Instructions

Place chicken, BBQ sauce, peach preserves, onion, and garlic in your slow cooker. Mix well so that everything is combined. Cook for 6-8 hours on low or 3-4 hours on high.

When chicken is finished cooking, remove it from the slow cooker, along with a bit of the sauce, and place it in a bowl. Shred using 2 forks and add more sauce as desired.

To assemble your sandwiches, toast up your bread in a skillet with butter. Top bread with chicken, slices of avocado, and 1/4 cup coleslaw per sandwich. Top with other slices of bread, and enjoy!

 
 
_______________________________________

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!

 

Profile photo of Amber {Sprinkled With Flour}

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

9
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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.

 
 
_______________________________________

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!

 

Profile photo of Amber {Sprinkled With Flour}

Secret Cake

Posted by in Baking, Step-by-Step Recipes

  There’s two things that will automatically make a girls day: chocolate and cake. When you put the two together, you have a recipe for the worlds best pick-me-up that rivals those absurdly cute kitty emails. Yes, that kitty wearing a cowboy outfit while balancing on a tightrope singing Gangnam Style may bring a smile […]

Profile photo of Amber {Sprinkled With Flour}

Ham and Cheese Potato Skins

Posted by in Step-by-Step Recipes

  I don’t know about you, but I’ve eaten so many sugary goodies lately that I’m fairly certain I may spontaneously combust into a cloud of sugar at any given moment. So, I thought it was time I take a little break from my sugary friends and give some love to something a bit more […]

Profile photo of Amber {Sprinkled With Flour}

Artichoke and Jalapeño Ranch Dip

Posted by in Step-by-Step Recipes

When I came across this recipe of Jen's for Artichoke and Jalapeño Ranch Dip, I was hooked right away. This dip is so tasty and full of flavor. With Greek yogurt, ranch seasoning, chunky artichokes, and…

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Pumpkin Spice Hot Apple Cider

Posted by in Step-by-Step Recipes

One of my favorite ways to warm up on these chilly days is a hot cup of deliciousness. Like this Pumpkin Spice Hot Apple Cider recipe from Erin. When you can settle into your sofa, with your fingers…