Blueberry Kuchen ShortcakesPfaltzgraff 2010 Calendar
July Featured Recipe

Featured: Yorktowne Dinnerware

Blueberry Kuchen Shortcakes

Blueberry Kuchen Shortcakes


  • 1 1⁄2 cups flour
  • 3⁄4 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. grated lemon peel
  • 1⁄2 tsp. nutmeg
  • 2⁄3 cup milk
  • 1⁄4 cup butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries


Combine flour, sugar, baking powder, lemon peel, cinnamon,nutmeg and salt. Add milk, butter, egg and vanilla. Beat for 2 minutes until well blended. Gently fold in berries.

Pour into large muffin tins or ramekins coated with non-stick cooking spray.

Top with a mixture of 3⁄4 cup sugar, 1⁄2 cup flour and 1⁄4 cup melted butter.

Bake at 350º for 25 minutes until golden. Cool. Split cakes crosswise and layer with sliced fresh strawberries and whipped cream. Makes 12 servings.

Adapted from recipe submitted by: Lori Dibert, Roaring Spring, PA