The Pioneer Woman Tasty Kitchen
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Blueberry Kuchen

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Level: Intermediate

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Description

This dessert is comprised of 3 layers, a lemon and nutmeg-scented cake base, a luscious blueberry middle and a sweet crumb topping. Delish, and it takes less than an hour to make.

Ingredients

  • FOR THE CAKE:
  • 1-½ cup All-purpose Flour
  • ¾ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Grated Lemon Zest
  • ¼ teaspoons Freshly Grated Nutmeg (or 1/2 Teaspoon Dried)
  • ¼ teaspoons Fine Sea Salt (or Table Salt)
  • ⅔ cups Milk
  • 4 Tablespoons Unsalted Butter, melted
  • 1  Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Fresh Or Frozen Blueberries
  • FOR THE TOPPING:
  • ¾ cups Granulated Sugar
  • ½ cups All-purpose Flour
  • 4 Tablespoons Unsalted Butter, melted

Preparation

For the cake:
Preheat oven to 350 F. Spray a 9×13-inch pan with non-stick baking spray and set it aside.

In the bowl of a stand mixer, combine the dry cake ingredients (flour through salt) and mix just until combined. Add milk, butter, egg and vanilla; beat on medium speed for about 2 minutes. Pour into the prepared pan. Spread blueberries on top of the cake batter.

For the topping:
In a small bowl, combine topping ingredients together in a small bowl using a fork until crumbles form. Sprinkle crumbles evenly over blueberries. Bake in preheated oven for 40 minutes.

Recipe adapted from Taste of Home.

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