Blueberry Kuchen

Prep Time: 25 to 35 minutes

Bake Time: 45 minutes

Serves: 6

For the Fruit Mixture

♦ 1 ½ cups fresh blueberries, or defrosted frozen blueberries*

♦ ¼ cup sugar

♦ ¼ cup Grand Marnier (orange liqueur)

♦ ½ teaspoon vanilla extract

♦ ½ teaspoon ground cinnamon

For the Cake Batter

♦ 1 ½ all-purpose flour

♦ ½ cup sugar

♦ 2 teaspoons baking powder

♦ zest of one lemon

♦ ½ teaspoon Kosher salt

♦ 2 eggs plus one egg white (reserve yolk for later)

♦ ¼ cup melted unsalted butter

♦ ½ cup buttermilk

For the Topping

♦ reserved egg yolk

♦ ¼ cup cream

In a bowl, combine the ingredients for the fruit mixture.  If using fresh blueberries, take a knife or fork and puncture the blueberries so that they can macerate properly (this step is not necessary for frozen blueberries, or if using other fruit).  Let the mixture sit for 15 to 20 minutes.

Preheat oven to 400 degrees.  Prepare a 9-inch springform pan by cutting a circle of parchment paper to fit the bottom of the pan.  Butter both sides of the paper and place in the bottom of the pan. Mix the flour, sugar, baking powder, lemon zest, and salt together in a medium sized bowl.  Slowly add the buttermilk, eggs, and melted butter.  Stir gently until combined into a thick batter.  Spoon the batter into the prepared springform pan and spread out evenly across the bottom.  Arrange the blueberries over the top and spoon some of the juices over the top (you can use as much or as little of them as you would like).  Gently press the blueberries down a little bit so they stick into the batter (this will help prevent them from shifting too much while baking).  Bake for 35 minutes.

Beat the egg yolk and cream together until thoroughly combined and pour over the top of the kuchen.  Bake for an additional 10 minutes.  You can test the cake with a toothpick to check for doneness and increase the cooking time by a few minutes if necessary (I find that 45 total minutes at 400 degrees is the perfect amount of baking time for my oven).

Place the cake on a wire rack to cool for a few minutes before releasing the outside of the pan.  Serve warm for breakfast or brunch, or serve with ice cream or whipped cream for dessert.  This cake freezes well.

*Note that you can use any type of fruit for this recipe.  The original version made with fresh peaches is absolutely delicious!