Blueberry Kuchen

Blueberry Kuchen by J.E.B. Spredemann

This is a recipe (along with many others yummy eats!) can be found in Esther Keim’s book, A Taste of Amish Cooking. It reminds me of my mother-in-law, affectionately dubbed ‘Oma’, my children’s German grandmother. We regularly get spoiled with German treats each time we visit, one of which we call streusel küchen, pronounced shtroy-sel koo hen. The ch makes a hard guttural sound. But don’t worry if you can’t say it. 😊 It goes perfectly when paired with a cup of coffee!


Jennifer Spredemann

Heart-Touching Amish Fiction


1 ½ c. flour
¾ c. sugar
2 tsp. baking powder
1 ½ tsp. grated lemon peel
½ tsp. nutmeg
¼ tsp. salt
2/3 c. milk
¼ c. margarine (melted)
1 egg (beaten)
1 tsp. vanilla
2 c. blueberries
¾ c. sugar
½ c. flour
¼ c. butter (softened)

Mix first six dry ingredients; add milk, egg, margarine, and vanilla. Beat for two minutes till blended. Pour into greased 9”x13” pan. Sprinkle blueberries over batter. Cover batter with crumbs (see recipe below.) Bake at 350 degrees for 40 minutes or till brown. Yields 12 servings.
For crumb topping: combine last three ingredients (sugar, flour, butter) and mix well.

By the goodness and grace of GOD, Readers’ Favorite GOLD & SILVER Medal Book Award Winner J.E.B. Spredemann, Author of the beloved Amish by Accident and Amish Secrets series, was born and raised in California and now resides in beautiful southern Indiana Amish country. Amish by Accident (by J. Spredemann) was first released in November 2012, and the author held a steady spot in Amazon’s Top 100 Authors in Religion & Spirituality, topping out at #4. Find J.E.B. on Facebook or visit

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