Blueberry Kuchen
Lemony cake topped with blueberries, crumbs, a sugary glaze and crunchy almonds. With all that going on the blueberries are the star of the show making the cake moist and tender with their sweet juiciness.
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Servings: 0
Ingredients
- Cake:
- 1 + ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 + ½ teaspoons lemon zest just the yellow part not the white pith
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅔ cup milk
- ¼ cup butter melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries unthawed
- Topping:
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup butter melted
- Glaze:
- 1 cup Confectioners' sugar
- 2 - 3 teaspoons milk
- a dash of salt
- a handful of sliced almonds
Instructions
-
- Preheat the oven to 350 degrees F. Grease a 9x9-inch baking pan or line with parchment paper if you want to serve it on a platter.
Make the Cake:
- In a large mixing bowl whisk together the flour, sugar, baking powder, lemon zest, salt and cinnamon.Add the milk, butter, egg and vanilla.Beat on low speed 2 - 3 minutes until smooth and well combined.Scrape it into the prepared pan. Sprinkle the blueberries over the batter.
Make the Topping:
- In a small bowl mix the sugar and flour together.Add the butter and combine with a fork until crumbly.Cover the blueberries with it.Bake 38 - 42 minutes until a toothpick comes out clean of batter - with blueberries on it is OK.Cool on a wire rack.
Make the Glaze:
- In a small bowl whisk the confectioners' sugar and enough milk together to form a thin glaze.Drizzle it over top of the cake and sprinkle with almonds.Cut into 12 squares. Store leftovers in the refrigerator.
Nutrition
Serving: 1grams