Thursday, October 11, 2012


                                    I have made this BLUEBERRY KUCHEN -[koo-gen] several times.

                      It is a GERMAN coffee cake. Once you've tried it and find how easy to make

                      this, you will abandon other coffee cake recipes.Excellent for breakfast, even

                                   1  1/2  cups sifted flour
                                   2 tsp baking powder
                                   1/2 tsp salt
                                   3/4 cup sugar
                                   1/4 cup shortening
                                   2/3 cup milk
                                   1 tsp vanilla
                                   1/2 tsp grated lemon peel  [1/2 of a lemon]
                                   1 egg
                                                    For Topping
                                    1 cup fresh or frozen Blueberries
                                    3 Tbsp sugar
                                    1 tsp grated lemon peel

                       Put  first 8 ingredients in mixing bowl. Beat 3 min.[ or by hand 300 stokes]
                       Do not over mix!
                      Add the egg and mix 2 minutes longer.   Turn into 8x8 greased pan  stir
                      Blueberries , sugar and lemon juice. Sprinkle over batter.
                      Bake at  350* for 40-45 minutes, or until lightly browned.
                      Cool in pan. Cut and serve warm or cold. Servings 6-9

                      This recipe can be doubled, fits a 9 x 13 pan perfectly.

                      I have made this using RASPBERRIES  instead, delish either way!
                      Till next time friend, this is Jenny


  1. This sounds delish, Jenny. I'll have to give it a try!

  2. Sounds good to me, but of course, I prefer raspberries!