Blueberry Kuchen


  • ¼ cups Sugar
  • ⅓ cups Brown Sugar
  • ½ cups Old Fashioned Oats
  • ½ cups Chopped Pecans
  • ¼ cups Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 5 Tablespoons Butter
  • ⅔ cups Sugar
  • 6 Tablespoons Butter
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ½ cups Buttermilk
  • 2 cups Blueberries
  • 2 Tablespoons Flour
  • ½ cups Powdered Sugar
  • ¼ teaspoons Vanilla
  • 2 teaspoons Hot Water, Or As Needed

Preparation Instructions

Preheat oven to 350 F.

To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake: In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

To make the glaze: In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.



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