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Recipe: Blueberry Kuchen (8-inch square, Farm Journal recipe, 1970's)

Desserts - Cakes
BLUEBERRY KUCHEN

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 3 tablespoons granulated sugar, divided use
1/4 cup vegetable shortening
2/3 cup 1 percent milk
1 teaspoon vanilla
11/2 teaspoons grated lemon peel (yellow part only), divided use
1 egg
1 cup fresh blueberries

Preheat oven to 350 degrees F. Grease an 8-inch square pan.

Sift together flour, baking powder, salt and 3/4 cup sugar. Add shortening, milk, vanilla and 1/2 teaspoon grated lemon peel. Beat with electric mixer on medium speed 3 minutes, or 300 strokes by hand.

Add egg and beat with mixer 2 minutes longer or 200 strokes by hand. Turn into prepared pan; set aside.

Lightly stir together blueberries, remaining 3 tablespoons sugar and remaining 1 teaspoon grated lemon peel. Sprinkle over batter in pan.

Bake 40 to 45 minutes, or until lightly browned. Cool slightly in pan. Cut in squares and serve warm.

Makes 1 (8-inch) square, 9 servings
Sourcee: Farm Journal's Country Cookbook edited by Nell B. Nicols
MsgID: 019917
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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