Blueberry Kuchen
Per Portion: per 141 g serving: protein 13 g, Fat 22 g, carbohydrate 47g, sodium 331 mg, calories 431
Ingredients:
Topping
  • 15 oz 425 g toasted hazelnuts
  • 6 oz 170 g firmly packed brown sugar
  • 3 oz 85 g all-purpose flour
  • 1 tbsp 7 g ground cinnamon
  • 6 oz 170 g butter, diced
Filling
  • 3 lb 1.4 kg Granny Smith apples, peeled, cored and coarsely chopped
  • 30 oz 850 g frozen BC Blueberries
  • 3 oz 85 g granulated sugar
  • 1 oz 30 ml lemon juice
Cake
  • 1.5 lb 680 kg all-purpose flour
  • 1 tbsp 12 g baking powder
  • 1 tbsp 12 g baking soda
  • 1 tbsp 6 g ground cinnamon
  • 1.5 tbsp 3 g ground nutmeg
  • 1.5 tsp 9 g salt
  • 1.5 lb 680 g soft margarine
  • 1.5 lb 680 g granulated sugar
  • 18 oz 500 g golden sugar
  • 15 fl oz 425 ml eggs ( 9large)
  • 1 tbsp 6 g grated lemon peel
  • 1 tbsp 15 ml vanilla
  • 1 tbsp 15 ml lemon juice
  • 24 fl oz 680 ml buttermilk
  •  

Directions:
Finely chop hazelnuts. Blend hazelnuts, brown sugar, flour and cinnamon. Cut in butter until clumps form.

Mix apples, blueberries, sugar and lemon juice together. Cover and set aside.
 
Preheat oven to 375F/180C. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In mixer, beat margarine and both sugars until light and fluffy. Add one egg at a time, beating well after each addition. Mix lemon peel, vanilla and lemon juice.

Beat in the dry ingredients alternately with the buttermilk mixing until just smooth.

Spread half (550g) the batter in the prepared pan. Spoon filling over the batter. Spread remaining batter over the filling. Sprinkle with the topping. Bake until tester comes out clean (45-60 min.)

Cool on rack until completely cool. Cut in squares.

© 2009 BC Blueberry Council
#140 32160 South Fraser Way, Abbotsford, BC V2T 1W5
Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com