I’d recently been craving a berry-flavored cake, and since kuchen is like a cake with berries and crumbles on top, I decided to try my hand at a blueberry kuchen and, darn it, it turned out so good that I ended up eating most of it myself. This is very dangerous, so I will probably wait a few months before I decide to make another one, but it was tasty nevertheless and I wanted to share it with you all. I hope you like berries and cake and this blueberry kuchen as much as I do!
- 1 Quart Blueberries
- 3 Cups Flour
- 1 Cup Sugar
- 2/3 Cup Butter
- 4 Eggs
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- Preheat the oven to 350 degrees Fahrenheit. Grease a roughly 9 x 13 inch casserole pan and set it aside. In a medium sized bowl mix the berries with 1/3 cup of the sugar and 1/4 cup of the flour. Set aside.
- In a large bowl, mix together 2 cups of the flour, 1/3 cup of the sugar, 1/2 teaspoon of the cinnamon, and the entirety of the nutmeg and baking powder. Add the eggs and 1/3 cup of the butter and mix well until the mixture begins to form a dough. Continue to mix the dough until it solidifies a bit more, about 5 minutes. Then place the dough in the casserole dish and press it into the bottom of the pan to form a layer. Set aside.
- In a medium sized bowl, sift together the remaining flour, sugar, and cinnamon. Cut the butter into the mixture, making each butter piece about the size of a pea. This is very important to keep the crumbly texture on top.
- Take the bowl with the blueberry filling and empty it into the casserole dish on top of the dough. Then take the bowl with the butter crumbles and empty it into the casserole dish on top of the blueberry filling. Place the dish in the oven and bake for 35 to 45 minutes, or until when the lowest layer, (the dough), is pricked with a toothpick and comes out clean.