A Southern Grace: Blueberry Almond Blitz Kuchen

Blueberry Almond Blitz Kuchen


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.

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