Blueberry Kuchen

A sublime recipe. It's quite unfair that blueberries also happen to be nutritious.

• 1 cup self-raising flour
• ¼ teaspoon salt
• 4 tablespoons butter
• 1/3 cup plus 2 teaspoons sugar
• 2 teaspoons lemon zest
• 1/3 cup milk
• 1 1/2 cups blueberries
• 1 large egg, beaten

Topping

• 3 tablespoons butter
• ¼ cup almond meal
• ¼ cup sugar or sweetener
• ¼ plain flour

Glaze

• ¼ cup blackcurrant jelly
• 1 tablespoon Cognac, or Kirsch or water

METHOD

Preheat oven to 185° C (375°F). Grease and flour a 9x2 inch cake pan.

Sift together flour and salt. In an electric mixer bowl cream butter and 1/3 cup sugar. Add egg and zest of lemon. Add flour mixture and milk. Scrape the sides with a spatula and mix the last few turns by hand. Spoon batter into prepared pan and spread evenly. Scatter blueberries on top of the batter . Sprinkle with the remaining sugar and bake in preheated oven for 35 minutes.

Prepare the topping and glaze while the Kuchen is baking. Blend the topping ingredients until thoroughly mixed. In a small saucepan bring the jam and liqueur or water to a boil and cook for 1-2 minutes and keep warm.

After 35 minutes remove the pan from the oven and increase the temperature to 200° C (400°F). Spread the topping around the outer edge of the Kuchen in a band about 2 cm wide. Return to the oven and bake for a further 10-12 mins. Remove from the oven and spread the glaze over the exposed blueberries. Cool for at least 30 minutes and serve.

Contributor: Margaret E. Walker

recipe from www.inmamaskitchen.com

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