Fruit Kuchen

When I was growing up, my mom would make Fruit Kuchen for brunches and special Sundays. It is beautiful and tasty, and makes it look like you put way more effort into it than it actually required. This time, I didn’t have blueberries, so I used pears instead. It was still pretty yummy, but blueberries really make this shine.

Fruit Kuchen
¼ lb. butter
¼ tsp baking powder
1 cup sugar (or less if the fruit is sweet – I always use less)
1 tsp cinnamon
2 cups flour
½ tsp salt
peach halves and blueberries (frozen works great!)Topping

Topping
1 cup sour cream + 3 tbsp sugar
2 egg yolks

Blueberry Lemon “Muffin Tops”

Like just about everyone and their mom, I went wild for fresh blueberries this summer. The first few quarts I purchased were promptly consumed, fresh as can be. However, the third quart I bought wasn’t so sweet, so what seemed the natural conclusion to me was to bake them into something sweet and tasty.

Blueberry Lemon "Muffin Tops"

Because I often rush out the door in the morning, I don’t always have time for a hot breakfast, which is my preference. Cereal is hard to pack and go if you’re driving (or carpooling), and every time I buy milk and leave it at work so that I can eat when I get in, I end up wasting most of it (because my commute is 45-60 minutes long, I am also starving by the time I get to work). Blueberry scones seemed to be a good bet, and so that’s the idea I went with.

Fold the blueberries gently into the batter mixture.