Blueberry Kuchen, this is sweet cake is topped with a whole pint of blueberries and then topped with a sugary topping. This recipe is simple to make and is a family favorite.
I love it when the blueberry season rolls around and they are plentiful in the stores. They are so good just to pop them into your mouth and eat fresh, but my favorite way to eat them is in baked goods.
When I have made this kuchen I have served it for breakfast, but also I have served as a dessert for dinner. I don’t think that it really matter when you serve it, all that matters is that you are enjoying it as you eat it.
What is kuchen?
According to the Farmers Almanac, Kuchen is the word for cake, but it is more than that it is a mash-up of cake and pie, topped with fruit or custard. Peach is one of the most popular fruits used, but I really enjoy this blueberry one.
Helpful Tips:
- You will want to have the butter and eggs at room temperature. The butter will blend with the sugar easier if it is softened.
- Don’t over mix the batter, which will cause the cake layer to tough.
- This recipe calls for fresh blueberries. Make sure to wash and dry the blueberries before adding it to the top of the batter. Check to make sure there are no stems still attached to some of the berries.
- Bake the kuchen until the topping is golden brown or insert a toothpick (avoiding the fruit) when it comes out clean it is done.
- I would recommend that you store this in the refrigerator. You can take it out of the refrigerator to warm up to room temperature before serving.
- If you like to freeze this kuchen, it can be frozen for up to 3 months.
Steps for making Blueberry Kuchen
Step one
Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan.
Step two
Make the streusel topping. In a small bowl combine 1/3 cup sugar, 2 tablespoons flour, and 2 tablespoons butter. With a fork or a pastry cutter and cut in the butter until well blended. Set aside.
Step three
In a medium bowl add the sugar and butter together. With an electric mixer beat until light and fluffy.
Step four
Add the eggs one at a time and beat just until blended.
Step five
Sift together the flour, baking powder, and salt. Add to the batter and mix in just until it is mixed in.
Step six
Spread the batter into the prepared spring-form pan.
Step seven
Top with the blueberries that have been washed and dried.
Step eight
Sprinkle the topping over top of the blueberries. Place in the preheated oven and bake for 40 to 45 minutes or until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.
Step nine
Cool on a cooling rack until cooled to room temperature.
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Blueberry Kuchen
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 2 large eggs
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pint blueberries
Topping
- 2 tablespoons butter
- 2 tablespoons flour
- 1/3 cup sugar
Instructions
- In a small bowl combine the 2 tablespoons butter, 2 tablespoons flour, and 1/3 cup of sugar using a fork or a pastry cutter cut in the butter until small crumbs form. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan.
- In a medium bowl combine the 3/4 cup sugar and 1/2 cup butter with a mixer beat until fluffy.
- Add one egg at a time mixing just until blend.
- Sift together the cup of flour, baking powder, and salt together. Add to the batter and mix just until it is mixed in.
- Spread the batter into the prepared spring-form pan.
- Top the batter with the cleaned blueberries. Sprinkle the topping over top of the blueberries.
- Place the kuchen in the preheated oven for 40 to 45 minutes or until the topping is browned or a toothpick inserted comes out clean.
- Remove from the oven and set on a cooling rack until room temperature.
Notes
- Use butter and eggs that are room temperature.
- Don't over mix the batter, when adding the flour to the batter mix just until the flour is mixed in. Over mixing may cause the cake to tough.
- Make sure to wash and dry the blueberries before using them. Pick any stems that may be attached to the blueberries.
- This is best if store in the refrigerator.Â
- The kuchen can be frozen.
Nutrition
This recipe was originally published on March 9, 2013. It has been updated with new content and pictures on July 23, 2020.
After peanut butter, blueberries are another favorite! This looks scrumptious! I would of had to have a slice of each!
Hi Dawn, I love blueberry-pies – the topping looks so delicious! An have nominated you for an Inspiring Blog Award – come and read more from my blog 🙂
Blueberries are a real favorite in our house, too. This looks like a terrific recipe – and the dish itself is so attractive too. Thanks for this.
I am salivating, this looks so tasty.
Thanks so much for dropping by my blog and leaving a sweet comment, Dawn. Have a great and yummy week.
xoRobyn
I love desserts with blueberries. And since I moved to Berlin I should definitely make this kuchen 🙂
The layer of blueberries looks so great! And, I love the thought of a house with multiple desserts.
This would be a big hit with my entire family.
Dawn, Dawn!!! I am salivating like crazy… I am so in love with this Kuchen that I’ll have to try it soon. Thanks for visiting me!
Can’t get enough of berries at this time of the year. The cake looks so moist and loaded with berries…definitely right up my alley!
What a terrific recipe for summer berries!! Simple and delicious—love the sound of the topping, too! Have a great weekend, Dawn!
Fabulous! And this is something I could make with my grand daughter. I thought kuchens were yeasted, but I’m no baker, so why do I think I know anything?!!!! Thanks!
Hi Mimi, Yes, you are right some kuchen are made with yeast, but some are made with baking powder. I went with this one because it is a quick recipe and still is delicious. Thanks for stopping by!!
This kuchen looks fantastic, Dawn! While I do love traditional cakes, one of the things I’ve always liked about kuchens is the dough to berry ratio. So much blueberry goodness going on here! We just picked 15 pounds of blueberries last week, so I think one of these might be in order for this weekend! 🙂
I don’t bake much, but that sure is beautiful. And it looks nice and moist.
Just out of my oven. Looks fantastic and smells delish. Waiting for it to cool. Celebrating my German side of my Grandmother.
Hi John, I hope it tastes as good as it looks! Thank you for trying one of my recipes and the great comment. Hope to hear from you again!!
Excellent ratio between fruit and Kuchen😀
Good to hear!!
I just popped this into the oven….so far looks amazing, can hardly wait to taste it. I’m wondering tho’ if you forgot to add vanilla to your recipe ingredients. I did add 1 1/2 tsp to my batter.
Hi Margaret, thank you for the great comment. This recipe does not call for vanilla. I know that there are a lot of kuchen recipes that do, so I am sure the vanilla that you added was a good addition.
The flavor was very good, but for some reason it took much longer to bake and was still too wet. The only thing I can think of is the blueberries were rather large ones. Maybe cut back on the blueberries if they are larger than normal?