Kitten’s Blueberry Kuchen
If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to 3/4 cup
Serve warm topped with vanilla ice cream 
Servings 9-12
Ingredients:
BOTTOM LAYER:
1-1/2 cups all-purpose flour
1 cup sugar (can reduce to 3/4 cup)
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
2/3 cup milk
1-1/2 teaspoons vanilla
1 teaspoon almond extract
1/3 cup melted butter
3 cups fresh or frozen blueberries (can use more)
TOPPING:
3/4 cup sugar (can reduce a few tablespoons)
1/2 cup flour
1/2 teaspoon ground cinnamon (can omit)
1/3 cup melted butter
Instructions:—————————————-
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch-inch baking pan.
For the bottom layer; in a medium bowl combine 1-1/2 cups all-purpose flour with 1 cup sugar, baking powder, nutmeg and salt.
In a small bowl whisk egg then add in milk, vanilla and almond extact; add to the flour mixture along with 1/3 cup melted butter.
Using an electric mixer on medium speed beat until smooth and well blended (about 1-1/2 minutes scraping down the bowl a few times while beating).
Spread the batter into prepared baking pan.
Sprinkle the blueberries over the batter.
For the topping; in a small bowl combine the sugar, flour and cinnamon; add in the melted butter; using cleans mix until combined (mixture will be crumbly).
Sprinkle evenly over the blueberries.
Bake in a preheated oven for about 40-45 minutes or until lightly browned.
Related posts:
- Moist Buttery Blueberry Sheet Cake
Kitten’s Apple-Blueberry Crisp
Kitten’s High-Top Mini Blueberry Loaves
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