Reviewed: Nov. 8, 2009

MMMMMMMMM....I added at least 1 1/2 cup more blueberries, and it was outstanding! Creamy and rich at the same time. I wouldn't recommend cooking for 40 min. it will get burnt easily. Very good though.

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GabbyLabby

Cooking Level: Professional

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Reviewed: May 29, 2009

Made as directed and no one really cared for it, the nutmeg was really overpowering. My topping also just melted into the rest of it. Everyone agreed that it would be great without nutmeg so I might try again.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: May 3, 2009

This is absolutely delicious and low fat! It's my new favorite dessert to use my frozen fruit in!

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loves_sweets

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Reviewed: Mar. 12, 2009

I don't usually rate recipes but felt the need to rate this one. I needed to find a German recipe for my son to take to school for his German class. I made it two different was the first time I made it I made it with Blueberries. The 2nd one was with frozen mixed fruit. My family liked the Blueberry one better. So the blueberry one is the one I will make for him to take to school. Oh yeah I almost forgot I made one without the lemon and the other with 2 tsp lemon juice because I did not have lemon zest. Everybody agreed that the lemon is very much needed. It adds a little something to the recipe. Other than that I followed the recipe exactly.

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Angela

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Mar. 4, 2009

SO DELICIOUS & BEAUTIFUL. I made this with a combo of strawberries AND blueberries and have made it with the lemon zest (wonderful) and another time with 2 tsp. lemon juice when out of lemons, both ways works beautifully. Love it.

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jongirl

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Reviewed: Feb. 20, 2009

This cake was absolutely perfect! I followed the recipe exactly. It was very simple and very fast, easy to put together, and cooked evenly. My favorite part is that all of the ingredients are already in my kitchen. The Nutmeg and lemon zest really give it a unique and satisfying flavor, despite it's simplicity. I made it for a culture party in my German course and EVERYONE loved it! Thank you for this amazing recipe, I'll be using it again and again!

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me723069

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Reviewed: Oct. 8, 2008

This is an amazing snack cake! You could use any type of fruit or berries and get the same great results. Added to my favorties!

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YUMMYNUMMY

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Reviewed: Aug. 22, 2008

This cake was so moist and tasty! Thanks for the great recipe. I will use it often exactly as written.

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firelinea

Cooking Level: Beginning

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Reviewed: Jul. 29, 2008

We thought this kuchen/coffee cake was delicious. I used 2 teaspoons of lemon juice rather than the zest and stirred 1/2 teaspoon cinnamon into the crumb topping rather than using nutmeg in the batter. My kuchen only took 30 minutes to bake, as others have noted. Also, whenever I make a streusel or crumb topping, I make that first and refrigerate it. It's easier to work with.

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judiann

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Mar. 23, 2008

Add an extra 1/2 c of blueberries for extra juicy fruitiness! Do not omit the lemon zest as it adds great flavor. I left out the nutmeg because that's just my personal preference.

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DILETTANTE

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Reviewed: Nov. 12, 2007

We loved this recipe! It isn't super sweet, which is great. We used blueberries that we had picked ourselves this summer and frozen. My dad ate almost the whole pan. My husband liked it, too.

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Navywife

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2007

I very good recipe, though the emon is noticable, I wouldn'tsay it was too strong... a very delicious and moist cake. Definantly authentic German taste-wise... rated from a true German! :)

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LaLaLisa

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Reviewed: May 27, 2007

The lemon zest was too strong. I left out and experienced one of the the best kuchen's to date

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Todd P.

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Reviewed: Feb. 27, 2007

I made this cake last night and today it is already halfway gone! I only had a bag of frozen mixed berries so we thawed and drained them. I also used chilled butter instead of melting. Turned out great!

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