In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. &mdash;Anne Krueger, Richmond, British Columbia

Blueberry Kuchen

all-purpose flour

sugar

baking powder

lemon

nutmeg

salt

2% milk

butter, melted

egg, room temperature, beaten

vanilla extract

blueberries

TOPPING:

Perfect recipe. I don't say that alot, but this is an easy to make, quick to pull together, delicious, impressive dish that I have made many times and never fails to deliver. It's easy to cut, attractive and tasty. You can switch fruits if you'd like. Love the nutmeg, it shines through. 100% a keeper!

Oh My Goodness! So delicious! I used 1/2 cup sugar in cake and 1/2 cup sugar for topping. I didn't have a lemon and was too lazy to go to store, so I used 1/2 teaspoon of lemon extract and 1/2 teaspoon Valencia orange peel. I also didn't have whole milk so I substituted sour cream. Just exquisite!

So tasty! And simple to make. I only used 1/2 cup sugar each in the cake and the topping and I added a little cinnamon (personal preference). This will be a staple in our house.

Simply amazing blueberry coffee cake.  My deviations from recipe as written:  used 1/2 C sugar for cake and another 1/2 C sugar for topping and used 1% milk.  I used about 1 3/4  C fresh blueberries.  After preparing cake ingredients i decided there was not enough batter for a 9X13 pan so I used a 9" square pan.  Baked for 40 minutes.  The cake was perfect. It was sweet enough for my taste and measured 1 1/8" in depth.  lemon zest takes it over the top. I will definitely make this again.

The cake was a little wet on the top after 40 minutes, so I baked it 5 minutes more.  I think it's because I have a tendency to over-estimate the amount of blueberries so recommend sticking to 2 cups or under.  This is a sweet recipe so it's easy to reduce the sugar.  Overall though, the outcome was a hit and it was simple to make.

I'm so excited to eat this.  Just came out of the oven.  I baked in an 11×7 glass dish.  I'll report back later.

Wonderful and easy. Will make again. Just wish people wouldn't rewrite the recipe entirely and take up review space. There is a difference between a few tweaks and a full  redo. Great as is!

This was yummy, only thing I did different was bake in a 9x9 pan instead of the 13x9, and I did add some lemon oil to the batter. These came out perfect!

This is an awesome recipe, so easy to make and delicious. I loved the contrast between the tart berries and the sweet streusel topping, fantastic! I did make a couple of tweaks, our use brown sugar for the streusel topping and I baked it in a 9 x 9 pan. Kept the time at 40 minutes on convection bake and it came out perfect!

Absolutely delicious recipe!  I am always looking for blueberry recipes, and this was a hit!  I substituted cinnamon for nutmeg (personal preference) and it disappeared quickly with my family and coworkers.  I will definitely make this again--thank you!  Also, I used a 9x13 pan, and it did turn out fine.  You just need to spread the batter to the edged before baking.

I have never particulary cared for blueberries, but my husband loves them so I decided to fix this recipe. I was surprised at how much I loved them! I was a little skeptical when I read nutmeg as an ingredient because it is often overpowering, but these bars had such an incredible flavor, I would not change the recipe one bit! I loved it and will definitely fix this recipe again, maybe next time for company.

Easy recipe.  I should have read the reviews as a 9 x 9 sized pan would have been better!  It was too sweet for my taste, but others didn't seem to think so.  I would reduce to sugar in both the cake and the topping and perhaps add a dash of cinnamon to topping.

I don't know how my rating showed us as three stars, because I am positive that I clicked 5 stars. I just wanted to let you know that this is a 5 star recipe!

just out of the oven, I have pounds of frozen blueberries which I love-just me&hubby so I halved it, wasn’t sure if it'd work. well it did-this is wonderful, so glad I found this recipe along with my zillions of blueberrys I am one happy lady

I love this recipe. It was really easy, not too sweet, and it lasts. I thought it might be snoggy the next day, but no. The topping was still crunchy, and the cake bottom was still as if I just took it out of the oven. I added a little more blueberry's as I had 2 pints. You can never have too much. I will deffinately make this again and again.

This is a keeper. Love the blueberries, nutmeg and streusel topping! The sweet and tart gives a perfect balance of flavor. Followed recipe exactly except used a little less sugar, used brown sugar instead of white sugar in the topping and a few extra blueberries. Thanks for the great recipe. ??

Excellent!  Guests loved it and requested recipe.  Served it warm with vanilla ice cream and blueberry sauce.

First time making this and I did change to cinnamon instead of nutmeg and went liter on the sugar. But it was so easy and so delicious!!

This dessert is excellent. The topping gives it a rich, buttery flavor and the nutmeg and lemon peel make it extra delicious.

I used a smaller glass baking dish for this, and it came out perfect. Lots of compliments.

This was delicious!  I used cinnamon instead of nutmeg, and added a little lemon extract.  I baked it in a 9x13 pan and it came out great.  Thanks for sharing!!

So, so good!  I've made this many times just following the recipe as is with a 9 X 13 pan, comes out perfect every time.

blueberry kuchen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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