Blueberry Kuchen

By Carolanne

Hey good lookin', what ya got kuchen?

Ingredients

• Topping:
• 11/2 Cups flour
• 3/4 Cup sugar
• 2 tsp. baking powder
• 11/2 tsp. grated lemon peel (or 3/4 tsp. MINCED LEMON PEEL), optional
• 1/4-1/2 tsp. GROUND NUTMEG
• 1/2 tsp. PENZEYS CINNAMON
• 1/4 tsp. salt
• 2/3 Cup milk
• 1/4 Cup (1/2 stick) melted butter
• 1 egg, beaten
• 1 tsp. PURE VANILLA EXTRACT
• 2 Cups fresh or frozen blueberries
• 3/4 Cup sugar
• 1/2 Cup flour
• 1/4 Cup (1/2 stick) melted butter

Details

Servings 12
Preparation time 20mins
Cooking time 60mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. In a large bowl, sift together the flour, sugar, baking powder, LEMON PEEL (if using), NUTMEG, CINNAMON and salt. Add the milk, melted butter, egg and VANILLA. Beat until well blended, about 2 minutes. Pour into a greased 9x13 pan. For the topping, combine the sugar and flour. Add the butter and mix with a fork until the topping is crumbly. Sprinkle the blueberries over the cake batter and then sprinkle the topping over the blueberries. Bake at 350° for 40 minutes or until the batter is golden brown.