Big Blueberry Kuchen


1 9x13 inch baking pan


2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons butter (softened)

1 cup sugar

2 eggs (room temperature)

6-ounces blueberry Greek yogurt (I used Voskos)

1/2 cup milk

1 teaspoon vanilla

2 cups blueberries


Preheat oven to 350. Grease and flour the baking pan.


Mix together flour, baking powder, and salt in a bowl, and set aside. Cream the butter with the sugar. Beat in the eggs, then the yogurt. Add the flour in thirds, alternating with the milk. Beat in the vanilla. The batter is quite thick, so stir in the blueberries with the mixer but only briefly so they don't get mashed. Bake 25 - 35 minutes or until a cake tester comes out clean.