Monday, July 13, 2015

Big Blueberry Kuchen


The blueberries at the store last week were fabulous. I bought more than I should have but was determined to bake something. Some of them went into this blueberry cake, which turned out great.

Even better, it keeps well, and makes a 9 x 13 pan, which is great if you're having a crowd. It would make a nice road trip snack, too. I served it a couple of different ways but made it primarily with brunch in mind.

You'll note that I made it with blueberry Greek yogurt. I used Voskos, which is my most current favorite, but I think any Greek yogurt with blueberries would work. I've been itching to see how Greek yogurt would work in a cake. I think it turned out well and may have made for a tighter crumb.

I felt like 1 tablespoon of baking powder might be overkill but I haven't tried making it with 2 teaspoons instead. 

Big Blueberry Kuchen

1 9x13 inch baking pan

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
 6 tablespoons butter (softened)
1 cup sugar
2 eggs (room temperature)
6-ounces blueberry Greek yogurt (I used Voskos)
1/2 cup milk
1 teaspoon vanilla
2 cups blueberries

Preheat oven to 350. Grease and flour the baking pan.

Mix together flour, baking powder, and salt in a bowl, and set aside. Cream the butter with the sugar. Beat in the eggs, then the yogurt. Add the flour in thirds, alternating with the milk. Beat in the vanilla. The batter is quite thick, so stir in the blueberries with the mixer but only briefly so they don't get mashed. Bake 25 - 35 minutes or until a cake tester comes out clean.





Before baking.

After baking.
Lots of blueberries!








20 comments:

  1. It looks delicious! Thank you for the recipe.

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  2. Shoot, now I want blueberries. I wouldn't have thought about using yogurt this way, but it sounds good.

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    Replies
    1. I've been itching to try Greek yogurt in baked goods, but somehow it always gets consumed before I can use it.

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  3. Replies
    1. Elaine, it turned out well. I would definitely make it again.

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  4. My mouth is drooling.
    We go to Maine next month. I may try this with wild Maine blueberries.

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    1. Oh, I'm jealous, Libby! I hope you'll like it as much as we did!

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  5. You don't mention when to add the yogurt into the mix.

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    1. Oh that's funny. Will fix right now. Good catch, Libby!

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    2. It's pretty obvious, but better safe than sorry.
      That should convince you that I really am going to try it since I checked out the instructions. : o)

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  6. That looks heavenly. And it's cooled down enough to bake...

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    Replies
    1. I bet you're loving the cooler weather, Leslie!

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  7. This cake is gorgeous, Krista, and I love your use of yogurt. Italians make a simple, classic yogurt cake, but we use plain yogurt. I love that you're introducing more flavor of the star fruit (in this case blueberries) with the yogurt. Brilliant!

    Pass me a slice! (And I'll put the coffee on...)
    ~ Cleo

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  8. I wish I was more of a baker. I have never baked with Greek yogurt, but I have heard many people rave about it. It does look wonderful, thanks for the recipe.

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  9. Thanks for the recipe! I love blueberries and right now is prime picking season!

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  10. Gorgeously plump! I love Greek Yogurt. I'm going to try this gluten-free.

    Daryl

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  11. I love this! We'll have local berries at the end of August and this great recipe just got filed to make then.

    Thanks for another winner, Krista.

    XO

    MJ

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