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.
- 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
Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan.
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.
In a medium bowl add the sugar and butter together. With an electric mixer beat until light and fluffy.
Add the eggs one at a time and beat just until blended.
Sift together the flour, baking powder, and salt. Add to the batter and mix in just until it is mixed in.
Spread the batter into the prepared spring-form pan.
Top with the blueberries that have been washed and dried.
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.
Cool on a cooling rack until cooled to room temperature.
For more fruity baked goods check out these recipes:
Did you make this blueberry kuchen? If you did please leave me a comment and rate the recipe or like me on Facebook.
- 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
- 2 tablespoons butter
- 2 tablespoons flour
- 1/3 cup sugar
- 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.
- 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.
- The kuchen can be frozen.
This recipe was originally published on March 9, 2013. It has been updated with new content and pictures on July 23, 2020.