My dearest friend is an excellent cook so when she sent me this recipe and insisted I make it, I knew it would be fabulous.  It's comprised of 3 layers, a lemon and nutmeg scented cake base, a luscious blueberry middle, and a sweet crumb topping.  Delish, and it takes less than an hour to make. 

Blueberry Kuchen

makes one 9x13 pan

Printable Recipe

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour

• 3/4 cup granulated sugar

• 2 teaspoons baking powder

• 1 1/2 teaspoon grated lemon zest (yellow parts only, no white)

• 1/4 teaspoon of freshly grated nutmeg (or 1/2 teaspoon dried)

• 1/4 teaspoon table salt

• 2/3 cup milk

• 4 tablespoons unsalted butter, melted

• 1 egg

• 1 teaspoon pure vanilla extract

• 2 cups fresh or frozen blueberries (I used frozen)

For the topping:

• 3/4 cup granulated sugar

• 1/2 cup all-purpose flour

• 4 tablespoons unsalted butter, melted

Directions 

1. Preheat oven to 350F.

2. Spray a 9x13-inch pan with non-stick baking spray.

3. In the bowl of a stand mixer, combine the dry ingredient; mix just until combined.

4. Add milk, butter, egg, and vanilla; beat on medium speed for about 2 minutes.

5. Pour into prepared pan.

6. Spread blueberries on top of cake batter.

7. In a small bowl, combine topping ingredients together with a fork until crumbles form.

8. Sprinkle crumbles evenly over blueberries.

9. Bake in preheated oven for 40 minutes.

adapted from Taste of Home