June 22, 2017

Blueberry Kuchen

Blueberry Kuchen

Faith Pineo Photo | Blueberry Kuchen

It is blueberry season in Maine and showcasing this jewel is always a treat.

You could go for the traditional pie, fresh or baked, but there are lots of ways to enjoy this fruit.

I had three quarts in the fridge, so I froze one, saved one for eating fresh and decided to bake with the third.

This is one of the recipes I made up from a couple of decades-old recipes. Then I added a couple of ingredients to punch up the flavor.

Kuchen is the German word for cake, although that seems to simplify what it can be. The pronunciation is coo-ken (hear it here).  And in 2000, South Dakota made kuchen its official state dessert.

Blueberry Kuchen in the pan

Faith Pineo Photo | Blueberry Kuchen in the pan

Blueberry Kuchen

1 well-beaten egg
1/2 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups wild Maine blueberries

Crumb topping

1/2 cup flour
1/2 cup sugar
1/8 teaspoon cinnamon
3 tablespoons softened butter or margarine (or a combination)

Preheat oven to 375 degrees Farenheit.

Combine egg, sugar, milk, oil and vanilla. Add dry ingredients and mix well. Pour into a greased 8x8x2-inch pan.

For crumb topping, in a separate bowl mix together the dry ingredients, then cut in the butter until fine crumbles. Set aside.

Sprinkle blueberries over top of batter in pan. Sprinkle crumb topping over the blueberries.

Bake at 375 degrees for 25 to 30 minutes or until top is lightly golden and blueberries are bubbling slightly.

Serve warm.

– Janine Pineo