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Blueberry Kuchen Recipe

Discover the delightful taste of summer with this easy-to-make blueberry kuchen recipe. Learn how to create a perfect balance of buttery cake, juicy blueberries, and a simple custard topping.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, chilled
Filling:
  • 1 1/2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
Custard:
  • 1 cup whipping or heavy cream
  • 2 egg yolks

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Spray your pie plate with cooking spray. Get your eggs out of the fridge so they can come to room temperature.
  2. In a medium mixing bowl, stir together the flour, baking powder, salt and sugar.
  3. Add the chilled butter and cut in with a pastry cutter or fork until it is the size of a small pea. The mixture will be crumbly.
  4. Push the mixture into the bottom and up the sides of your prepared pie plate.
  5. In another medium mixing bowl, stir together the blueberries, granulated sugar, and cinnamon until the blueberries are completely coated.
  6. Pour the fruit into the crust. Bake for 15 minutes.
  7. While the kuchen is in the oven, prepare the custard. Separate the egg yolks from the egg whites. Save the egg whites for another recipe. In a small mixing bowl, whisk together the heavy cream and egg yolks until combined completely.
  8. Pour the egg mixture over the partially baked fruit. Bake for an additional 25-30 minutes. The custard will be set in the middle and lightly browned. Just give it a little jiggle to check.
  9. Remove from the oven and cool completely before slicing. Top with fresh whipped cream and fresh blueberries.

Notes

  • Keep your butter cold until you're ready to use it.
  • When pressing the crust into the pie plate, use the bottom of a measuring cup to help create an even layer. 
  • You can use frozen blueberries, but the fruit should be thawed completely and drained of any juices before use. The consistency of the finished product will be a little juicier with frozen fruit.
  • Bring your egg yolks to room temperature before mixing. This helps them blend more smoothly - I usually set mine out while I'm preparing the crust.
  • Look for that slight jiggle in the middle when checking if your kuchen is done.
  • Keep your butter cold until you're ready to use it.
  • When pressing the crust into the pie plate, use the bottom of a measuring cup to help create an even layer. 
  • You can use frozen blueberries, but the fruit should be thawed completely and drained of any juices before use. The consistency of the finished product will be a little juicier with frozen fruit.
  • Bring your egg yolks to room temperature before mixing. This helps them blend more smoothly - I usually set mine out while I'm preparing the crust.
  • Look for that slight jiggle in the middle when checking if your kuchen is done.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 97mg (32%) Sodium 85mg (4%) Potassium 87mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 695IU (14%) Vitamin C 3mg (3%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 97mg 32%
Sodium 85mg 4%
Potassium 87mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 695IU 14%
Vitamin C 3mg 3%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.