Blueberry Kuchen
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons grated lemon zest
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 1/4 cup butter, melted
- 1 large egg, room temperature, beaten
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- TOPPING:
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
