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.