It’s been awhile since I’ve experimented with my vintage cookbook! My daughter and I decided to try a German Blueberry Kuchen, which the cookbook described as a “delicate, fine-grained coffee cake” that is perfect for “breakfast or dinner dessert.” We thought it was delicious and not too sweet. Would be wonderful with a cup of hot coffee!
German Blueberry Kuchen
taken from Farm Journal's Country Cookbook
Servings: 6 servings
Ingredients
- 1½ cups flour sifted
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ¼ cup soft shortening or butter
- ⅔ cup milk
- 1 tsp vanilla
- ½ tsp grated lemon peel
- 1 egg
- 1 cup fresh blueberries
- 3 tbsp sugar
- 1 tsp grated lemon peel
Instructions
- Sift together the flour, baking powder, salt and ¾ cup sugar. Add shortening, milk, vanilla and ½ tsp. grated lemon peel. Beat with an electric mixer on medium speed for 3 minutes, or 300 strokes by hand.
- Add the egg and beat with the mixer 2 minutes longer (200 strokes by hand).
- Turn into a greased 8" square pan.
- Lightly stir together the blueberries, 3 tbsp. sugar and 1 tsp. grated lemon peel. Sprinkle over the batter in the pan.
- Bake in a moderate oven (350°) for 40 to 45 minutes, or until lightly browned. Cool slightly in pan. Cut in squares and serve warm.
Check out some other recipes from “A Year of Vintage Recipes” series:
Cheese and Bacon Pie
Old Fashioned Oatmeal Bread
Sugar-Top Coffee Cake
Looks very yummy!