Recipe of the week: Blueberry Kuchen

This classic blueberry kuchen is a buttery, tender coffee cake topped with juicy fresh blueberries and a sweet cinnamon crumble. It’s perfect for breakfast, brunch, or dessert with a scoop of vanilla ice cream.

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Servings: 12

IngredientsFor the cake2 cups all-purpose flour2 teaspoons baking powder½ teaspoon salt½ cup unsalted butter, softened¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract½ cup whole milk3 cups fresh blueberries (or frozen, do not thaw)For the crumb topping½ cup all-purpose flour½ cup brown sugar½ teaspoon ground cinnamon¼ teaspoon salt¼ cup cold unsalted butter, cubedOptional glaze½ cup powdered sugar1–2 tablespoons milk¼ teaspoon vanilla extractInstructionsPreheat the oven to 350°F. Grease a 9×13-inch baking pan.In a medium bowl, whisk together the flour, baking powder, and salt.In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.Beat in the eggs one at a time, then stir in the vanilla.Add the dry ingredients alternately with the milk, mixing just until combined.Spread the batter evenly into the prepared pan.Scatter the blueberries evenly over the batter.To make the topping, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until coarse crumbs form.Sprinkle the crumb topping evenly over the blueberries.Bake for 45 to 50 minutes, or until the topping is golden and a toothpick inserted into the cake comes out clean.Let cool for at least 20 minutes.If desired, whisk together the glaze ingredients and drizzle over the cooled kuchen before serving.TipsFresh Wisconsin blueberries are ideal when they’re in season.If using frozen blueberries, add them straight from the freezer to prevent bleeding.Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.Serve warm with coffee, whipped cream, or vanilla ice cream for a classic summer treat.

Enjoy this old-fashioned blueberry kuchen while blueberries are at their peak—it’s an easy, crowd-pleasing recipe that’s perfect for family gatherings, weekend brunches, or a simple summer dessert.