Kittencal's Blueberry Kuchen

15m
Prep Time
40m
Cook Time
55m
Ready In


"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"

Original is 12 servings
  • BOTTOM LAYER
  • TOPPING

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.

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