BLUEBERRY STREUSEL KUCHEN
with LEMON GLAZE
Ingredients
For the kuchen:
2 c. All-purpose unbleached flour
2 c. (about 1 pint) Fresh blueberries (i)
1 c. Granulated sugar
1-1/2 tsp. Baking powder (double acting)
½ tsp. Kosher salt
½ c. (1 stick) Unsalted butter, at room temperature
2 large Eggs, at room temperature
1 tsp. Real vanilla extract
1 tsp. Almond extract
½ c. Milk (or Hood’s™ Country Creamer)
1 tbsp. Grated lemon zest
For the streusel:
¼ c. All-purpose unbleached flour
½ c. Dark brown sugar, packed
3 tbsp. Unsalted butter, melted and cooled
a pinch Freshly grated nutmeg
a pinch Kosher salt
For the glaze:
1 c. Confectioner’s sugar (a/k/a powdered or icing sugar)
1-2 tbsp. Freshly squeezed lemon juice (or high-quality bottled)
1 tsp. Almond extract
Preparation
• In a medium bowl, sift (or whisk) together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, then gradually add the sugar, on medium speed, until light and fluffy.
• Add the eggs (one at a time), extracts, milk and lemon zest, and allow to mix well.
• Lower speed to medium-low, and add the flour mixture about ½ cup at a time, beating until just combined.
• Preheat oven to 375°F.
• After all the flour mixture has been added, lower the speed to slow, and mix in the blueberries until just combined, but not broken.
• Grease a 9”x9”x3” square or 9” round cake pan (spring-form may be used).
• Pour batter into the pan, and even out with an offset spatula (a bit thinner in the center if a square pan).
• Cover evenly with the streusel (reserving any excess for later).
• Drop on the counter 2-3 times to release any excess air bubbles.
• Bake on center rack, 45-60 minutes, until a toothpick comes out clean when inserted in the center.
• Remove to a trivet and let cool to room temperature, and make the glaze, as follows:
◦ In a small bowl (or 2+ cup measuring cup), combine the confectioner’s sugar, lemon juice and almond extract. Stir until combined. Set aside.
• Once the kuchen has cooled (about an hour), run the offset spatula around the edges, invert a serving platter over top, then flip to remove onto the platter.
• Refresh the glaze with a whisking (add a bit more lemon juice, if necessary).
• Drizzle the glaze over all, allowing some to run over the edges and down the sides.
• Serve at room temperature.
A very Old World recipe, handed down from my grandmother MacConnell, with some more modern twists of my own added. This makes 9-12 very generous servings that go so beautifully with a good, stout cup of hot coffee, and cheerful conversation with friends and family!
(i) Frozen may be used, but do not thaw.
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