Blueberry Kuchen, also known as German Coffee Cake, is a delicious dessert to serve when you have company at your house. Perfect for a weekend brunch.
What makes it so great? It’s moist. And filled with a pint of fresh, plump blueberries. Plus, it’s topped with a crumbly oat, pecan, and sugar mixture that turns crusty as it bakes. It’s delicious to eat and it’s pretty to serve.
I like to make this cake in a coffee cake pan, but you may also use an oblong baking pan or a tube cake pan.
Ingredients for Blueberry Kuchen
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Instructions for Making This Recipe
Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. Coat a 9″ square cake pan, coffee cake pan, or Bundt-style pan with shortening and flour or baking spray to cover the inside.
If I’m making this cake for a family gathering or church potluck, I may use a tube-style pan for a prettier display. I like to use Ever Bake or Baker’s Joy when working with Bundt pans. But you may also grease and flour the pan, if you prefer.
Prepare the Ingredients
Using a nut chopped or knife, coarsely chop the pecans.
If you don’t have pecans, English walnuts also work well in this recipe.
Rinse blueberries and drain in a colander. Sprinkle berries with all-purpose flour.
I like to make this cake when blueberries are at the peak of their season or when I can find them on sale at the grocery store. You may use frozen blueberries if you prefer. Just be sure to coat the berries, either fresh or frozen, in a little bit of flour. This will help them from falling to the bottom of the pan when they cook.
Make the Crumb Topping
In a small bowl combine the granulated sugar, brown sugar, old-fashioned rolled oats, chopped pecans, all-purpose flour, salt, and ground cinnamon. With a blending fork, a knife, (or your hands), cut in butter until crumbly. Set aside.
Prepare the Coffee Cake Batter
In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Whisk together until thoroughly combined.
In a large mixing bowl, beat together the granulated sugar and butter until creamy, approximately 5-7 minutes. Add large eggs one at a time, along with the vanilla extract.
Add the flour to creamed mixture alternately with buttermilk. Using a rubber spatula, fold blueberries into the cake batter until incorporated.
Spread batter into the prepared baking pan, being careful not to touch the edges of the pan. Smooth a spatula evenly over the batter. Sprinkle top with the crumb topping.
Bake in preheated oven for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes. If using a Bundt-style pan, you may remove the cake from the pan at this time. Place cake on a serving plate. Allow to cool slightly while (about 20 minutes) you make the glaze.
Make the Glaze
In a small bowl combine powdered sugar, hot water, and vanilla extract. Mix until smooth and creamy. Drizzle glaze over slightly warm cake.
This recipe will serve 9 people. Serve Blueberry Kuchen with a dollop of fresh whipped cream and a cup of coffee.
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Blueberry Kuchen
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Ingredients
Crumb Topping
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 5 tablespoons butter
Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2/3 cups granulated sugar
- 6 tablespoons butter (room temperature)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries + 2 tablespoons flour
Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoons hot water
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare a 9" cake pan or coffee cake pan with baking spray.
Prepare the Ingredients
- Using a knife or nut chopper, chop pecans.
- Wash and drain fresh blueberries in a colander. Sprinkle with all-purpose flour and stir to coat. Set aside until ready to use.
Make the Crumb Topping
- To make the crumb topping, in a small bowl combine granulated sugar, brown sugar, old-fashioned oats, chopped pecans, all-purpose flour, salt, and ground cinnamon.
- With a blending fork, cut in butter until crumbly. Set aside.
Prepare the Cake Batter
- In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
- In a large mixing bowl, beat together the granulated sugar and softened butter until creamy, approximately 5-7 minutes.
- Add large eggs one at a time, along with vanilla extract.
- Alternately add floured mixture to creamed sugar with buttermilk.
- Using a rubber spatula, fold prepared blueberries into the batter.
- Spread batter into the prepared baking pan. Smooth the top to make it even. Sprinkle the top with crumb topping.
- Bake in preheated oven for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes. If using a Bundt-style pan, remove from pan at this time and place on a pretty cake or serving plate.
Make the Glaze
- In a small bowl combine powdered sugar, hot water, and vanilla extract. Whisk until smooth and creamy.
- Drizzle over slightly warm cake. Serves 12.
Notes
Nutrition
