BLUEBERRY KUCHEN
From a brochure from Tammen's Treeberry Farm in Wilmington, Illinois. We pick 10 lbs. of fresh blueberries every year for $10, it lasts us the whole year! This is a great recipe! Kuchen is a German word for coffeecake.
Provided by IAteMyGluestick
Categories Breakfast
Time 1h10m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a bowl, combine flour, 2 tablespoons sugar, salt, then cut in the butter until crumbly.
- Sprinkle with vinegar, stir until the dough forms.
- With floured fingers, press the mix into the bottom of a 9 inch cake pan.
- Spread 3 cups of blueberries over the pressed mix.
- In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries.
- Bake at 400°F on lowest rack for 50-60 minutes.
- When cooled, sprinkle with remaining 2 cups of blueberries. Enjoy!
BLUEBERRY KUCHEN
Make and share this Blueberry Kuchen recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Add first 6 ingredients to a large mixing bowl; stir to combine.
- Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
- Pour batter into a greased 13x9 inch baking pan.
- Sprinkle with blueberries.
- For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
- Add the butter; toss with a fork until crumbly.
- Sprinkle over blueberries.
- Bake at 350 degrees for 40 minutes or until lightly browned.
BLUEBERRY KUCHEN
Provided by Nigella Lawson
Categories dessert, side dish
Time 2h15m
Yield 9 servings
Number Of Ingredients 16
Steps:
- To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into a bowl, and add eggs, vanilla and orange zest; mix until blended. Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.
- Using a mixer with a dough hook, or by hand, knead dough until smooth and springy. Place in an oiled bowl, and cover with plastic wrap. Leave to rise in a warm place until double in size, about 1 hour. (Or let rise in refrigerator overnight, returning to room temperature before proceeding to next step.)
- Punch air out of dough, and press it out into a shallow 12-by-8-inch baking pan. Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.
- Heat oven to 400 degrees. Prepare a glaze by mixing together egg and orange juice until blended. Paint glaze over dough. Spread blueberries on dough in a single layer. Chop pecans until splintery but not too fine. Mix with sugar and cinnamon, and sprinkle evenly over blueberries.
- Place pan in oven, and bake 15 minutes. Reduce heat to 350 degrees, and bake until dough is risen and golden brown at edges, about 15 minutes more. Allow to cool about 10 minutes before slicing into 9 rectangles. Serve warm.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 51 grams, Carbohydrate 43 grams, Fat 61 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 161 milligrams, Sugar 11 grams, TransFat 1 gram
BLUEBERRY KUCHEN
Make and share this Blueberry Kuchen recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (204°C).
- In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides.
- Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Toss with 3 cups of blueberries to mix. Add blueberries on top of dough.
- Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack.
- Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes.
- Run a pairing knife around the crust edge to separate from the pan before opening springform.
- Serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 278.4, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 119.4, Carbohydrate 42.2, Fiber 2.7, Sugar 24.7, Protein 2.6
LIGHT BLUEBERRY KUCHEN
Make and share this Light Blueberry Kuchen recipe from Food.com.
Provided by HulaHealthPrincess
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Spray 10 inch round spingform pan with cooking spray (or 9" pie plate).
- In medium bowl combine flour, baking powder and baking soda and salt.
- In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth.
- Add flour mixture to wet ingredients, stir until blended.
- Place in prepared pan. Sprinkle berries on top of batter.
- In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter.
- Bake 50-55 minutes. Cool 20 minutes before serving.
Nutrition Facts : Calories 134.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 165.1, Carbohydrate 28.6, Fiber 1.4, Sugar 11.4, Protein 4.3
BLUEBERRY KUCHEN
Make and share this Blueberry Kuchen recipe from Food.com.
Provided by Chill
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 c flour, salt and 2 T sugar.
- Cut in butter until it resembles coarse crumbs.
- Sprinkle with vinegar.
- Shape into dough and with lightly floured fingers press into springform 9" cake pan (about 1/4" on bottom, less thick and 1" high around the sides).
- Add 3 c blueberries.
- Mix remaining 2 T flour with remaining 2/3 c sugar and cinnamon.
- Sprinkle over blueberries.
- Bake on lowest rack at 400 deg for 50-60 mins or until crust is browed and filling bubbles.
- Remove from oven and sprinkle with remaining blueberries.
- Cool and remove rim of pan.
Nutrition Facts : Calories 294.5, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 119.4, Carbohydrate 46.4, Fiber 2.7, Sugar 28.9, Protein 2.6
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