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Friday, July 30, 2010

Blueberry Kuchen







BLUEBERRY KUCHEN






This versatile summer fruit topped cake can be made with apricots, plums, cherries, raspberries, blueberries, peaches, nectarines, or a combination of these.




Have all ingredients at room temperature. Position in a rack in the lower third level of the oven. preheat to 350 degrees. Grease a 9X2 inch round pan.

Whisk together:

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt

in a large bowl beat on medium to high speed until light and fluffy, 3 -4 minutes

8 tablespoons (1 stick) butter
3/4 cups sugar

Beat in one at a until just blended

2 large eggs

Stir in flour mixture just until incorporated.


Scrape the batter into the pan and spread evenly. Scatter on top

2 cups of fruit

Bake until topping is golden brown and a toothpick inserted in the center of the cake comes out clean.




40-45 minutes

let cool to room temperature before serving.

Enjoy.

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