Kittencal's Blueberry Kuchen
Recipe: #8541
March 09, 2013
Categories: Desserts, Cakes, Blueberry, Brunch, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, Flour, more
"If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to three-quarter cup. Serve warm topped with vanilla ice cream"
Ingredients
- BOTTOM LAYER
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- TOPPING
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Nutritional
- Serving Size: 1 (119.8 g)
- Calories 318.1
- Total Fat - 11.4 g
- Saturated Fat - 6.9 g
- Cholesterol - 45.7 mg
- Sodium - 132.5 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 1.5 g
- Sugars - 33.7 g
- Protein - 3.6 g
- Calcium - 84.8 mg
- Iron - 0.5 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to second-lowest position.
Step 3
Grease a 13 x 9-inch-inch baking pan.
Step 4
For the bottom layer; in a medium bowl combine 1-1/2 cups all-purpose flour with 1 cup sugar, baking powder, nutmeg and salt.
Step 5
In a small bowl whisk egg then add in milk, vanilla and almond extact; add to the flour mixture along with 1/3 cup melted butter.
Step 6
Using an electric mixer on medium speed beat until smooth and well blended (about 1-1/2 minutes scraping down the bowl a few times while beating).
Step 7
Spread the batter into prepared baking pan.
Step 8
Sprinkle the blueberries over the batter.
Step 9
For the topping; in a small bowl combine the sugar, flour and cinnamon; add in the melted butter; using cleans mix until combined (mixture will be crumbly).
Step 10
Sprinkle evenly over the blueberries.
Step 11
Bake in a preheated oven for about 40-45 minutes or until lightly browned.
Tips
No special items needed.