Blueberry Kuchen Recipe

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Blueberry Kuchen Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Blueberry Kuchen

 

Ingredients


FOR THE PASTRY

1 cup flour
2 tbsp sugar
1/8 tsp salt
1/2 cup butter, chilled
1 tbsp white vinegar

FOR THE FILLING

3 cup blueberries
2/3 cup sugar
1 tsp cinnamon
1 tbsp flour

FOR THE TOPPING

2 cup blueberries
2 tsp confectioners' sugar



 

Preparation

Preheat oven to 350F.

PASTRY: Place flour, sugar and salt in a medium size mixing bowl. Cut
in the chilled butter, then rub mixture with your finger tips until it
resembles coarse crumbs. Sprinkle with the vinegar and shape gently
into dough. Press dough into an ungreased 9-inch round cake pan to a
thickness of about 1/4 inch. The crust should be worked to 1 inch up
the sides of the pan.

FILLING: Place the 3 cups of blueberries on the crust. Mix the sugar
and cinnamon into the flour and sprinkle evenly over the berries.
Place in the oven on the lowest rack and bake for 50 minutes or until
the crust is golden and the filling bubbles.

Remove from the oven and immediately sprinkle with the remaining 2
cups of blueberries. Let the kuchen rest at room temperature for
about an hour. Then sprinkle with the powdered sugar and serve.

 

 

Servings: 1

 

 

 

 


 

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