Blueberry Kuchen

by Millie Bentley

Greetings. Many years ago Jack Martin (Papa Jack) and I visited his mother, Molly, in Greeley, Colorado. We had a great time and had the privilege of meeting Molly’s mother in Windsor, Colorado. The family had moved from Russia and kept many of the traditions and food from the Old Country. Grandma made her own bread, butter – everything. Her soup with “butta-balls” was enough to make a grown man cry! She also made a wonderful sweet for breakfast – or anytime – that she called ‘kuchen”. Unfortunately no one in the family has the recipes for any of her delicious dishes.
A while back I came across a recipe for Kuchen that can be adapted for using Tundra blueberries. I suppose one could use different berries or fruit. I don’t remember exactly what she used and this isn’t the same as Papa Jack’s grandma used, but it’s good.
Blueberry Kuchen
3/4 cups sugar
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons lemon zest
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cups milk
1/4 cup butter, melted (1/2 stick)
1 egg, beaten
1 teaspoon vanilla
2 cups blueberries
1/4 cup sugar
3/4 cup sugar
1/2 cup flour
1/4 cup butter, melted (1/2 stick)
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. In a large bowl, stir together sugar, flour, baking powder, lemon zest, cinnamon, nutmeg and salt. Add milk, melted butter, egg and vanilla. Mix well and pour batter into the greased baking pan. Toss blueberries with sugar and sprinkle over batter; press berries lightly into batter. Mix topping ingredients together in a small bowl and sprinkle evenly over blueberries. Bake in 350 degree for 40 minutes or until batter is golden brown. Yummm! Yummm!
Until next week, dear Reader, vaya con Dios.