Blueberry Kutchen Recipes

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE

Steps:

• Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
• Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
• Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
• Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
• Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

BLUEBERRY KUCHEN

Steps:

• Preheat oven to 400°F.
• In a bowl, combine flour, 2 tablespoons sugar, salt, then cut in the butter until crumbly.
• Sprinkle with vinegar, stir until the dough forms.
• With floured fingers, press the mix into the bottom of a 9 inch cake pan.
• Spread 3 cups of blueberries over the pressed mix.
• In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries.
• Bake at 400°F on lowest rack for 50-60 minutes.
• When cooled, sprinkle with remaining 2 cups of blueberries. Enjoy!

BLUEBERRY KUCHEN

Steps:

• To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into a bowl, and add eggs, vanilla and orange zest; mix until blended. Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.
• Using a mixer with a dough hook, or by hand, knead dough until smooth and springy. Place in an oiled bowl, and cover with plastic wrap. Leave to rise in a warm place until double in size, about 1 hour. (Or let rise in refrigerator overnight, returning to room temperature before proceeding to next step.)
• Punch air out of dough, and press it out into a shallow 12-by-8-inch baking pan. Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.
• Heat oven to 400 degrees. Prepare a glaze by mixing together egg and orange juice until blended. Paint glaze over dough. Spread blueberries on dough in a single layer. Chop pecans until splintery but not too fine. Mix with sugar and cinnamon, and sprinkle evenly over blueberries.
• Place pan in oven, and bake 15 minutes. Reduce heat to 350 degrees, and bake until dough is risen and golden brown at edges, about 15 minutes more. Allow to cool about 10 minutes before slicing into 9 rectangles. Serve warm.

BLUEBERRY KUCHEN

Steps:

• Add first 6 ingredients to a large mixing bowl; stir to combine.
• Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
• Pour batter into a greased 13x9 inch baking pan.
• Sprinkle with blueberries.
• For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
• Add the butter; toss with a fork until crumbly.
• Sprinkle over blueberries.
• Bake at 350 degrees for 40 minutes or until lightly browned.

BLUEBERRY KUTCHEN

Steps:

• Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
• For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
• In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder. Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
• Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• To serve, remove the pan bottom. Transfer to a platter.

BLUEBERRY KUCHEN

Steps:

• Preheat oven to 400°F (204°C).
• In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides.
• Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Toss with 3 cups of blueberries to mix. Add blueberries on top of dough.
• Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack.
• Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes.
• Run a pairing knife around the crust edge to separate from the pan before opening springform.
• Serve with a scoop of vanilla ice cream.