Light Blueberry Kuchen 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:

• 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.

LIGHT BLUEBERRY KUCHEN

Steps:

• Heat oven to 350 degrees.
• Spray 10 inch round spingform pan with cooking spray (or 9" pie plate).
• In medium bowl combine flour, baking powder and baking soda and salt.
• In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth.
• Add flour mixture to wet ingredients, stir until blended.
• Place in prepared pan. Sprinkle berries on top of batter.
• In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter.
• Bake 50-55 minutes. Cool 20 minutes before serving.

KUCHEN

Steps:

• Mix the ingredients for the crust,well;Divide into 7 balls.
• Roll out each and put into pie tins.
• Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
• Sprinkle sugar on the fruit.
• Mix together filling ingredients and pour on the fruit.
• (I like more filling so I make enough for 8 kuchen).
• Sprinkle with cinnamon.
• Bake 375º till filling is set.
• About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).

BLUEBERRY KUCHEN

Steps:

• Mix 1 c flour, salt and 2 T sugar.
• Cut in butter until it resembles coarse crumbs.
• Sprinkle with vinegar.
• Shape into dough and with lightly floured fingers press into springform 9" cake pan (about 1/4" on bottom, less thick and 1" high around the sides).
• Add 3 c blueberries.
• Mix remaining 2 T flour with remaining 2/3 c sugar and cinnamon.
• Sprinkle over blueberries.
• Bake on lowest rack at 400 deg for 50-60 mins or until crust is browed and filling bubbles.
• Remove from oven and sprinkle with remaining blueberries.
• Cool and remove rim of pan.

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.

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!