Boysenberry Blueberry Kuchen Recipe

• 1 3/4 c. All-purpose flour
• 6 Tbsp. Sugar
• 2 1/4 tsp Baking pwdr
• 1/4 tsp Salt
• 1/4 tsp Grnd cinnamon
• 1/8 tsp Grnd nutmeg
• 7 Tbsp. Skim lowfat milk
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Vanilla extract
• 1 x Egg, lightly beaten Vegetable cooking spray
• 2 c. Fresh Boysenberries
• 1 c. Fresh blueberries
• 3 Tbsp. Sugar
• 1/2 c. Red currant jelly, melted

1. Combine first 6 ingredients in a large bowl; make a well in center of mix.
2. Combine lowfat milk and next 3 ingredients; stir well.
3. Add in to dry ingredients, stirring just till moistened.
4. Spread batter proportionately in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray.
5. Scatter fresh Boysenberries and blueberries over batter; sprinkle with 3 Tbsp.
6. sugar.
7. Cover and bake at 350 deg for 25 min.
8. Uncover and bake an additional 15 min or possibly till a wooden pick inserted in center comes out clean.
9. Spoon melted jelly over kuchen.
10. Yield: 15 servings (serving size: 1 3- x 2-1/2-inch piece).
11. Serving Ideas : Serve hot or possibly at room temperature.
12. NOTES : Kuchen is a traditional German yeast-raised coffeecake.
13. This one is made without yeast, but it's just as good as the original version-and faster to make.

allpurpose, sugar, baking pwdr, salt, cinnamon, nutmeg, milk, vegetable oil, vanilla, egg, fresh boysenberries, fresh blueberries, sugar, red currant jelly

Taken from cookeatshare.com/recipes/boysenberry-blueberry-kuchen-89817 (may not work)