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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
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    12 servings

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

Directions

  • In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
  • Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 271 calories, 9g fat (5g saturated fat), 37mg cholesterol, 189mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 3g protein.

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