Lemon Almond Blueberry Kuchen with Crumb Topping
A tender German-style coffee cake enriched with lemon zest and almond extract, topped with fresh blueberries and a buttery crumb mixture. This sheet pan kuchen delivers a perfect balance of citrus brightness and nutty sweetness, making it ideal for brunch gatherings or afternoon coffee. The addition of nutmeg and dual extracts sets this version apart from basic fruit coffee cakes, while the optional toasted almonds add textural contrast to the soft, cake-like base.
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- 2 tsp lemon zest, grated
- ½ tsp ground nutmeg
- ½ tsp salt
- ⅝ cup whole milk or half-and-half
- ¼ cup butter, melted
- 1 large egg, beaten
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 cup fresh or frozen blueberries
- ½ cup sugar
- ½ cup all-purpose flour
- ½ cup sliced toasted almonds(optional)
Instructions
- 1
Preheat oven to 350 degrees
- 2
Combine flour, sugar, baking powder, lemon zest, nutmeg, and salt in a bowl
- 3
Mix in milk, melted butter, beaten egg, vanilla extract, and almond extract
- 4
Blend mixture for 2 minutes until well combined
- 5
Prepare 9x13 baking dish with cooking spray
- 6
Pour batter into prepared dish
- 7
Sprinkle blueberries over batter
- 8
Combine sugar and flour in small bowl
- 9
Add melted butter to sugar-flour mixture
- 10
Toss with fork until crumbly
- 11
Sprinkle crumb mixture over blueberries
- 12
Add toasted almonds if using
- 13
Bake for 35-40 minutes until lightly browned
- 14
Cool for 5-10 minutes before serving
Tips
Use room temperature ingredients for better mixing and a more tender crumb texture
Toss frozen blueberries in flour before adding to prevent sinking during baking
Test doneness with a toothpick inserted in cake portion, not just the fruit areas
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve warm or at room temperature with coffee or tea
Common Mistakes
Use cooking spray to prevent sticking in the pan
Do not overmix the batter to avoid tough texture
Cool completely before cutting for clean slices
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing. Toss them in a little flour first to prevent sinking and bleeding into the batter during baking.
What if I don't have almond extract?
You can omit the almond extract or substitute with additional vanilla extract. The flavor will be less complex but still delicious.
How long will this kuchen keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The texture is best within the first 2 days.