A Southern Grace: blitz bliss

June 23, 2017

blitz bliss


Blueberry almond blitz küchen. While I will sometimes embark on ambitious baking endeavors, I suspect I'll always prefer the quick fix that delivers a tasty treat.

The cake, aptly named blitz küchen (which means "lightening cake" in German!), comes together in a flash and, as you can tell, is as soft and fluffy as the blankets awaiting our little one. I chose blueberries as my fruit topping, partly because I love the way they taste and also because I enjoy the purplish color they bring to the cake once they've burst.

While I liked the sliced almonds on top the first day, they got soggy pretty quickly and their purpose was lost. I would probably use pecans or walnuts next time, as they tend to hold up better. The combinations of fruit and nuts on top are endless, but you mustn't skip the brown sugar and butter bit--it adds a necessary sweetness and richness that really makes this küchen special.

In the time it took to read this post, you could've nearly had this beauty ready to go into the oven--don't waste another second!

Blueberry Blitz Bake
Based on this recipe
(printable recipe)
Serves 9-12
  • 1/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1 tablespoon butter
  • 1/4 cup sliced almonds
Preheat the oven to 350 degrees F and spray an 8x8-inch pan with cooking spray.
In a mixing bowl, beat together the butter and 3/4 cup granulated sugar for 3-4 minutes, until very creamy.
Scrape down the sides of the bowl and add the eggs one at a time, beating briefly between additions.
Whisk together the flour, baking powder, and salt, add to the butter and egg mixture alternating with the milk and ending with the flour.
Mix in the vanilla extract.
Pour the batter into the prepared pan.
To make the topping, mix together 1/4 cup granulated sugar and cinnamon, then rub in the butter until you have the consistency of wet sand.
Top the cake with the blueberries, cinnamon sugar, and the almonds, in that order.
Bake cake for 50-60 minutes, checking with a toothpick occasionally, and remove when the toothpick comes out clean.
Cool completely before cutting and serving.


Gloria Baker said...

Look wonderful and delicious with all these blueberries and almonds!!

Gloria Baker said...

Love yours caes Grace always look beautiful!

Angie's Recipes said...

We love Blitzkuchen, but I don't bake them often because they are usually loaded with butter and sugar. Now I am intrigued with yours as it requires just 1/4 cup butter and the result is just as great.

Agness of Run Agness Run said...

This is a truly delightful treat, Grace! I will have to give it a try!

Inger @ Art of Natural Living said...

You know, you are starting to change my perspective on cake. I never thought they could possibly be "not a big deal" from a work perspective. I just bought a package of disposable cake pans so I can eat a piece or two then give the rest away (thus keeping my "girlish" figure, the other issue)!

Pamela @ Brooklyn Farm Girl said...

This looks great, so soft and moist! I sure hope you had this scheduled to go though Mama because you're amazing me if you did this with baby so quick! :)

Cheri Savory Spoon said...

Beautiful cake Grace, blueberries are my favorite and I love the way they burst open when baked. Next month we can go to the blueberry farm and pick our own, will make this then, thanks!

Kate @ Framed Cooks said...

Lightening cake - I love it!! Especially when it comes with blueberries. :)

grace said...

@Pamela--this one was definitely in the hopper! :)

Gerlinde de Broekert said...

Grace, you just taught me a new German word, thank you. I have never heard of Blitzkuchen but I know this kind of cake. It looks delicious.

Marjie said...

It looks wonderful! I think a touch of almond extract would really go well in this recipe, too! Looks like something I could bring to our friend's annual 4th of July lake party (I usually bring 30 or so pounds of meat, plus baked goods...)

Can't wait to see your little one! We have been having baby parties galore here, with 3 of the little (grand)darlings now around!

Katerina said...

This is one loaded cake! Love every bite of it!

Natalie @ Obsessive Cooking Disorder said...

this is SO summer worthy :)

Pam said...

The cinnamon and almonds have me intrigued. I normally pair lemon with blueberries. Can't wait to try this. Hope you are settling in nicely with your newest & sweetest addition. Isn't being a mom the best? I am super happy for you!!!!

Big Rigs 'n Lil' Cookies said...

I wouldn't feel the list bit bad enjoying this for breakfast!

Kelsie | the itsy-bitsy kitchen said...

I love how simple this is! Being just a few minutes away from cake is such a plus :). And all those flavors--just yum!

All That I'm Eating said...

This looks so good, love how the blueberry has all run down into the sponge. Delicious!

Tania|MyKitchenstories. said...

Oh my that does look good grace and the faster a cake comes together when you have s small mouth waiting to be fed ... the better

Emma - Bake Then Eat said...

Those blueberries look delightful agains that soft sponge. I'd love a slice right now :D

Food Gal said...

Now, this is a cake to make again and again. It's a classic. And I could easily eat this every weekend for a delicious morning treat.