Blueberry Kuchen

Blueberry Kuchen

Tags: Coffee Cakes

  • Prep Time: 30 min
  • Cook Time: 35 min
  • Ready Time: 150 min
  • Yield: 12 to 16 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups Pillsbury BEST® All Purpose Flour, divided
  • 1 package active dry yeast
  • 3/4 cup milk
  • 1/3 cup Crisco® All-Vegetable Shortening
  • OR 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs

TOPPING

  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk, beaten
  • 1/3 cup light cream
  • 1 pint fresh blueberries

Preparation Directions

  • SPRAY a 13x9x2-inch baking pan with no-stick cooking spray.
  • COMBINE 2 cups flour and yeast in large bowl. Heat milk, shortening, 1/4 cup sugar and salt just until warm (115 to 120ºF), stirring until shortening almost melts. Add to flour mixture. Add eggs. Beat with electric mixer at low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Batter will be stiff.
  • SPREAD batter in prepared baking pan. Cover. Let rise until almost double in size, 45 to 60 minutes.
  • HEAT oven to 375ºF. Stir together 3/4 cup sugar and cinnamon. Combine egg yolk and cream. Add to sugar mixture, stirring until blended. Add berries. Carefully spoon mixture on top of dough.
  • BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of kuchen), Calories 280 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 60mg, Sodium 220mg, Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 20g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.