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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.
(Post modified on 6/16/23.)
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.
More Blueberry Recipes to Try
- Sourdough Blueberry Cinnamon Muffins
- Blueberry Eggnog Belgian Waffles
- Blueberry Crumble with Oat Flour
- Blueberry Lemon Pound Cake
Ingredients Needed to Make Blueberry Kuchen
(See the full recipe at the bottom of this post.)
Topping
- granulated sugar
- brown sugar
- old-fashioned rolled oats
- chopped pecans
- all-purpose flour
- salt
- ground cinnamon
- butter
Coffee Cake
- granulated sugar
- butter (room temperature)
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- nutmeg
- buttermilk
- fresh or frozen blueberries + all-purpose flour
Glaze
- powdered sugar
- vanilla extract
- hot water
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Spray baking spray in a 9″ square cake pan, coffee cake pan, or Bundt-style pan 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 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 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 (or your hands), cut in butter until crumbly. Set aside.
Prepare the Cake Batter
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.
In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Add to creamed mixture alternately with buttermilk.
Using a rubber spatula, fold blueberries into the cake batter.
Spread batter into a prepared baking pan, being careful not to touch the edges of the pan. Smooth a spatula evenly over the batter. Sprinkle the 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 the time.
Make the Glaze
In small bowl combine powdered sugar, vanilla extract, and hot water. Mix until smooth and creamy.
Drizzle glaze over warm (but not hot) cake.
This recipe will serve 9 people. Serve Blueberry Kuchen with a dollop of fresh whipped cream and a cup of coffee.
View more Recipes with Blueberries Here. Browse Desserts Here. See Breakfast Ideas Here.
Blueberry Kuchen
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
- 2/3 cups granulated sugar
- 6 tablespoons butter room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 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
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries + 2 tablespoons flour
Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 teaspoons hot water
Instructions
- Preheat oven to 350 degrees. 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 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 sugar, brown sugar, rolled 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 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.
- In a small bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Add to creamed mixture alternately with buttermilk.
- Using a rubber spatula, fold prepared blueberries into the batter.
- Spread batter into a 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.
Make the Glaze
- In a small bowl combine powdered sugar, vanilla extract, and hot water.
- Mix until smooth and creamy. Drizzle over warm cake. Serves 12.
Notes
