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Blueberry Kuchen

She Who Must Be Obeyed found this recipe many years ago in the Reader’s Digest. It is an easy dessert we love.

Here is the recipe:

Blueberry Kuchen

Yield: 12 servings

Blueberry Kuchen


  • 125 ml (1/2 cup) Blue Bonnet Margarine
  • 300 ml (1 1/4 cup) sugar, divided
  • 5 ml (1 teaspoon) vanilla
  • 3 eggs
  • 500 ml (2 cups) all purpose flour
  • 10 ml (2 teaspoons) baking powder
  • 2 ml (1/2 teaspoon) baking soda
  • 2 ml (1/2 teaspoon) salt
  • 300 ml (1 1/4 cup) sour cream
  • 500 ml (2 cups) fresh or frozen blueberries
  • Topping:
  • 50 ml (1/4 cup) lightly packed brown sugar
  • 25 ml (2 tablespoons) all purpose flour
  • 25 ml (2 tablespoons) chopped almonds
  • 15 ml (1 tablespoon) Blue Bonnet Margarine
  • 2 ml (1/2 teaspoon) cinnamon


  1. Cream thoroughly margarine, 250 ml (1 cup) of the sugar and vanilla in a large bowl. Add eggs one at a time, beating until light and fluffy.
  2. Combine flour, baking powder, baking soda and salt.
  3. Add flour mixture and sour cream alternatively to creamed mixture, ending with flour. The batter will be fairly thick.
  4. Combine the blueberries with the remaining 50 ml (1/4 cup) sugar.
  5. Spread 1/2 the batter in a greased 25 cm (10 inch) springform pan. Sprinkle with blueberries and spread remaining batter over top.
  6. Combine the topping ingredients and spread over the batter.
  7. Bake at 180 C (350 F) For 50 to 55 minutes. Serve warm or cool.
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The Verdict

This is an adult dessert (the missus says that means I shouldn’t like it). It has a moist rich flavour without being incredibly sweet. The sour cream gives it a nice body and the blueberries give it a fresh flavour. We love it.

The Old Fat Guy

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4 Responses

  1. This looks delicious. Crusty on top, fluffy in the middle and oozing with blueberry goodness, my kind of dessert! I will have to try this! You have a lovely blog with wonderful photos. Stay connected 🙂

    1. Thanks so much for the very kind words, Sridevi! The dessert is easy to make and is not as sweet as most cakes. We love it.

      The Old Fat Guy

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