A slice of blueberry kuchen tastes like summer at your grandmother’s house—sweet, comforting, and somehow both rustic and elegant. This German-inspired dessert combines a tender, buttery cake base with juicy blueberries topped off with a simple custard.
While the word “kuchen” might sound fancy, it simply means “cake” in German, and this version couldn’t be more straightforward to make. It’s the perfect dessert when the farmers’ market starts overflowing with fresh blueberries, and I need something impressive but uncomplicated.
I found this recipe tucked away in my grandmother’s recipe box, written in her semi-illegible handwriting on an old index card. Her family was 1st generation German, so this is a fairly traditional recipe!
Some people shy away from old-fashioned recipes, thinking they’re too time-consuming or complicated. But you won’t find any complicated techniques here—just simple, straightforward baking that delivers incredible results every time.
Let me walk you through this summer classic, which is equally at home, at a casual backyard barbecue, or a Sunday dinner with the in-laws. Think of it as a cross between a coffee cake and a fruit tart, but way easier to make than either one.
Looking for more old-fashioned desserts? Try my recipes for no-bake cherry cheesecake, raspberry Swiss roll cake, or Amish apple rollups.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Ingredient Notes
For exact amounts needed see the recipe card below
- Flour
- Butter: The butter absolutely needs to be cold for this recipe.
- Fresh Blueberries: If you don’t have fresh blueberries, you can use frozen ones. Just thaw and drain them really well first, or you’ll end up with a soggy crust.
- Heavy Cream
- Egg Yolks: Room-temperature yolks blend more easily with the cream, so I usually separate my eggs about 30 minutes before I start baking.
- Baking powder
- Salt
- Sugar
- Cinnamon
How to Make Blueberry Kuchen Recipe
- Start by preheating your oven to 400 degrees F. Remove the eggs from the fridge so they have a chance to warm up a bit before you need them. Spray a round cake pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, salt, and sugar. Cut in the cold butter until it resembles pea-sized crumbs. A pastry cutter works best, but a fork will do the job, too.
- Press the crumbly mixture into your prepared cake pan.
- Mix the blueberries with sugar and cinnamon until every berry is nicely coated. Pour this mixture into your crust.
- Put it in the oven to bake for 15 minutes.
- While it’s baking, separate the egg yolks from the egg whites. Save the egg whites for another recipe. Whisk together the heavy cream and egg yolks until well combined.
- Once the crust is baked, pour the egg mixture over the partially baked fruit and return it to the oven for another 25-30 minutes. You’ll know it’s done when the custard is set and lightly browned—just give it a gentle shake to check.
- Let it cool completely before slicing.
Serving Ideas
My favorite way to serve this blueberry kuchen is with whipped cream and a sprinkle of fresh blueberries. This dessert is perfect for:
- Afternoon coffee or tea time
- Summer dessert after a light meal
- Brunch gatherings
- Holiday celebrations
- Weekend family treats
Pair it with some strong coffee or a café au lait if you’re serving it for brunch. The Germans know what they’re doing when it comes to coffee and cake!
How to Store
Cover tightly with plastic wrap or place in an airtight container. It can be kept in the refrigerator for up to 3 days, although I think it is best within the first 48 hours.
You can freeze kuchen for up to 3 months. Be sure it is completely cooled before wrapping tightly in plastic wrap. When you are ready to serve, thaw in the fridge.
Tips & Tricks for Perfect Blueberry Kuchen
Be sure to check out the step by step instructions
- Keep your butter cold until you’re ready to use it.
- When pressing the crust into the pie plate, use the bottom of a measuring cup to help create an even layer.
- You can use frozen blueberries, but the fruit should be thawed completely and drained of any juices before use. The consistency of the finished product will be a little juicier with frozen fruit.
- Bring your egg yolks to room temperature before mixing. This helps them blend more smoothly – I usually set mine out while I’m preparing the crust.
- Look for that slight jiggle in the middle when checking if your kuchen is done.
Reader Questions
Absolutely! This is one of my go-to make-ahead desserts for family gatherings. You can store it in the fridge for up to 3 days or freeze it for up to 3 months. Just make sure it’s completely cooled before wrapping it up for storage.
This recipe is super versatile! You can make it with peaches during summer and cherries when they’re in season. You can also try it with blackberries or raspberries.
The word kuchen is pronounced koo-ken. The literal German translation of the word kuchen is cake. Although there are dozens of versions of kuchen, this particular one would be considered a traditional recipe.
Did You Make This? Leave a Star Rating!
Blueberry Kuchen Recipe
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, chilled
Filling:
- 1 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Custard:
- 1 cup whipping or heavy cream
- 2 egg yolks
Instructions
- Preheat the oven to 400 degrees F. Spray your pie plate with cooking spray. Get your eggs out of the fridge so they can come to room temperature.
- In a medium mixing bowl, stir together the flour, baking powder, salt and sugar.1 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons granulated sugar
- Add the chilled butter and cut in with a pastry cutter or fork until it is the size of a small pea. The mixture will be crumbly.1/4 cup unsalted butter, chilled
- Push the mixture into the bottom and up the sides of your prepared pie plate.
- In another medium mixing bowl, stir together the blueberries, granulated sugar, and cinnamon until the blueberries are completely coated.1 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon
- Pour the fruit into the crust. Bake for 15 minutes.
- While the kuchen is in the oven, prepare the custard. Separate the egg yolks from the egg whites. Save the egg whites for another recipe. In a small mixing bowl, whisk together the heavy cream and egg yolks until combined completely.1 cup whipping or heavy cream, 2 egg yolks
- Pour the egg mixture over the partially baked fruit. Bake for an additional 25-30 minutes. The custard will be set in the middle and lightly browned. Just give it a little jiggle to check.
- Remove from the oven and cool completely before slicing. Top with fresh whipped cream and fresh blueberries.
Notes
- Keep your butter cold until you’re ready to use it.
- When pressing the crust into the pie plate, use the bottom of a measuring cup to help create an even layer.
- You can use frozen blueberries, but the fruit should be thawed completely and drained of any juices before use. The consistency of the finished product will be a little juicier with frozen fruit.
- Bring your egg yolks to room temperature before mixing. This helps them blend more smoothly – I usually set mine out while I’m preparing the crust.
- Look for that slight jiggle in the middle when checking if your kuchen is done.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
