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Blueberry Kuchen

Rated as 4.53 out of 5 Stars

"'Our local peat bogs are known around the world for their beautiful blueberries,' reports Anne Krueger from Richmond, British Columbia. 'I can prepare this dessert quick as a wink. It's always a crowd-pleaser at church suppers.'"
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Ingredients

50 m servings
Original recipe yields 12 servings

Directions

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  1. In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. beat for 2 minutes or until well blended.
  2. Pour into a greased 13-in. x 9-in.x 2-in. baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees F for 40 minutes or until lightly browned.

Reviews

Read all reviews 27
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We thought this kuchen/coffee cake was delicious. I used 2 teaspoons of lemon juice rather than the zest and stirred 1/2 teaspoon cinnamon into the crumb topping rather than using nutmeg in the ...

Most helpful critical review

This was really not very good. Nothing like the German Kuchen I grew up with and more like really bland coffee cake. My husband, who will usually eat anything rather than waste it, wouldn't ea...

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We thought this kuchen/coffee cake was delicious. I used 2 teaspoons of lemon juice rather than the zest and stirred 1/2 teaspoon cinnamon into the crumb topping rather than using nutmeg in the ...

This was really not very good. Nothing like the German Kuchen I grew up with and more like really bland coffee cake. My husband, who will usually eat anything rather than waste it, wouldn't ea...

Add an extra 1/2 c of blueberries for extra juicy fruitiness! Do not omit the lemon zest as it adds great flavor. I left out the nutmeg because that's just my personal preference.

I very good recipe, though the emon is noticable, I wouldn'tsay it was too strong... a very delicious and moist cake. Definantly authentic German taste-wise... rated from a true German! :)

I used fresh blueberries AND raspberries. I didn't have any lemons, so used 1 1/2 tsp lemon juice (I find the acid necessary to cut through the sweetness of the sugar and the berries), used abo...

This is an amazing snack cake! You could use any type of fruit or berries and get the same great results. Added to my favorties!

The lemon zest was too strong. I left out and experienced one of the the best kuchen's to date

I made this cake last night and today it is already halfway gone! I only had a bag of frozen mixed berries so we thawed and drained them. I also used chilled butter instead of melting. Turned...

This recipe turned out great for my German Class! There is nothing I didn't like about it!