Moist, tender cake topped with blueberries, buttery crumbs, a sugary glaze, and crunchy almonds. With all that going on the blueberries are still the star of the show with their sweet juiciness.
- 1 + ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 + ½ teaspoons lemon zest, just the yellow part not the white pith
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅔ cup milk
- ¼ cup butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries, unthawed
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup butter, melted
- 1 cup Confectioners' sugar
- 2 - 3 teaspoons milk
- a dash of salt
- a handful of sliced almonds
- Preheat the oven to 350 degrees F. Grease a 9x9-inch baking pan or line with parchment paper if you want to serve it on a platter.
- In a large mixing bowl whisk together the flour, sugar, baking powder, lemon zest, salt, and cinnamon.
- Add the milk, butter, egg, and vanilla.
- Beat on low speed 2 - 3 minutes until smooth and well combined.
- Scrape it into the prepared pan. Sprinkle the blueberries over the batter.
- In a small bowl mix the sugar and flour together.
- Add the butter and combine with a fork until crumbly.
- Cover the blueberries with it.
- Bake 38 - 42 minutes until a toothpick comes out clean of batter - with blueberries on it is OK.
- Cool on a wire rack.
- In a small bowl whisk the confectioners' sugar and enough milk together to form a thin glaze.
- Drizzle it over top of the cake and sprinkle with almonds.
- Cut into 12 squares. Store leftovers in the refrigerator.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.
This is a German kuchen, a coffee cake traditionally made with yeast, fruit, and nuts. This one takes an easier route using baking powder to rise instead of yeast.
The batter is made with flour, sugar, an egg, milk, melted butter and is flavored with lemon zest, cinnamon, and vanilla extract. It may seem like there’s not enough batter but it rises high – the original recipe calls for a 9×13-inch pan – I used a 9×9-inch instead to make the cake a bit thicker.
The batter is spread in the pan and the blueberries are scattered on top followed by the crumbs made by combining sugar, flour and more melted butter.
It bakes up tall and smells like heaven when it comes out of the oven. Once cooled the cake is drizzled with a confectioners’ sugar glaze and a smattering of almonds to finish.
It’s perfect with a cup of coffee or tea, for breakfast or brunch and for serving to company. One of those unforgettable cakes you will want to make over and over again both for its ease and deliciousness.