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Blueberry Pecan Kuchen Recipe

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This recipe for Blueberry Pecan Kuchen, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, November 13, 2008


1/4 c. brown sugar
1 T. flour
1 tsp. cinnamon
2 T. butter
1 c. chopped pecans
2 c. unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. lemon peel
3 c. blueberries
1/4 tsp. salt
6 T. butter
3/4 c. sugar
2 eggs
1 c. yogurt or buttermilk
2 T. lemon juice
1 tsp. vanilla

TOPPING: Mix flour, sugar & cinnamon. Cut in butter. Mix in chopped pecans. CAKE: Preheat oven to 325. Use non-stick 9x13" pan, or grease and flour other 9x13" pan. Mix flour, soda, powder, nutmeg & salt. In another bowl, cream butter and sugar, using electric mixer. Beat in eggs. Add yogurt or buttermilk, lemon juice, peel & vanilla. Mix until moist & well blended. Fold in 1 cup blueberries.
Smooth batter into prepared pan. Top with 2 cups blueberries. Sprinkle with pecan mixture. Bake 40-45 minutes. Serve warm with whipped cream.




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