The Pioneer Woman Tasty Kitchen
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Blueberry Kuchen

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

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Level: Easy

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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

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.

2 Comments

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Beth Duncan on 4.19.2013

I made this last nite and used leftover vanilla buttercream frosting but the cake itself is DELICIOUS!

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bmccommon on 3.12.2013

I make this but I call it coffee cake. Kuchen to me has always been the yeast dough crust with a cream topping, fruit and crumb on top. A German lady used to help my mom when I was growing up during harvest and made Kuchen like that. It’s been years but the German community here still sells it in stores. YUM. I should post that recipe. It’s a lot of work but freezes well and makes a bunch!

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Profile photo of Amber {Sprinkled With Flour}

Amber {Sprinkled With Flour} on 3.12.2013

Very good. Love the crumb topping!

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