Saturday, July 5, 2014

From Garden to Table: Blueberry Kuchen

This Kuchen, or Quick Coffee Cake, is a recipe from my well worn copy of the "Joy Of Cooking" cookbook, and one I've been baking for quite a while.  It's quick because it does not involve yeast, yet it is a light cake that can be sweetened to your taste.  I've always chosen fresh fruit for the topping, and now that I have a garden, it makes perfect sense to use what I've grown.

kuchen, quick coffee cake, blueberry kuchen, blueberry coffee cake, quick white icing, shamrock fiestaware

This recipe calls for a 9 x 9-inch pan, however I have a favorite rectangular baking pan that is approximately 7 1/2" x 11" x 1", of which you can see roughly half of in the photo below.  The frosting is not part of the recipe, just an idea of Jimmy's that I thought was brilliant, and it too is from "Joy of Cooking".

kuchen, quick coffee cake, blueberries, blueberry coffee cake, quick white icing

I think it's safe to say that after three years, the blueberry bushes in my garden are now established.  This summer is the best yield thus far, and it makes me joyful to see so many fat plump berries just waiting to be picked. It's fun brainstorming ideas for how to prepare and eat them, and of course they are delicious right off the bush. 

blueberries, garden, kuchen, quick coffee cake, dessert

Here's the recipe for both the Kuchen and the Quick White Icing:
(I used my KitchenAid mixer for these.)


Preheat oven to 375 degrees.

Sift together:
  1 1/2 cups sifted all purpose flour
  1/4 teaspoon salt
  2 teaspoons double-acting baking powder

Cream until soft in a large bowl:
  1/4 cup butter

Add gradually and cream until light:
  1/4 to to 1/2 cup sugar (I use honey instead of sugar - about 1/4 cup)

Beat in:
  1 egg
  2/3 cup milk (I have substituted soy or rice milk, and either works fine)

Add the sifted ingredients to the butter mixture.

  Either 3/4 teaspoon grated lemon rind or 1/2 teaspoon vanilla extract

Stir the batter until smooth. Spread into a greased 9 x 9" pan. Cover with fresh fruits of your choice. Bake about 25 minutes. 

Quick White Icing

Yield: 1 cup which is more than enough for this lattice top - half this recipe will be just the right amount.

Cream together:
  2 cups sifted confectioners' sugar
  1/4 cup soft butter

Add and beat until smooth:
  1/4 teaspoon salt
  1 teaspoon vanilla
  3 to 4 tablespoons milk

If the icing is too thin, add more:
  Confectioner's sugar

If too thick, add:
  A little cream

What recipes do you enjoy making from the items in your garden?  



  1. This looks so good and I am slightly envious that you have a blueberry bush. My son eats them by the ton.

    1. Yes, kids do love them, don't they? It was really a matter of luck, though. They were bought at a local store at the end of the summer one year, looking very sad. It took about three years after planting them to get this current yield, but worth the wait!


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