Blueberry Kuchen
When you need to make something that turns out every time and is so easy to make, then think of Blueberry Kuchen. We had blueberries growing up and my mother had scores of recipes to use them. They went in salads and muffins and pancakes and more. This is one of my most favorite as it is beautiful to look at and delicious to eat.
Elena and I made this yesterday and over the years I have “tweaked” this a bit. Elena asked me why i didn’t share that info as well so I will now. I guess it really doesn’t matter hugely but I like to use two different types of blueberries. For the three cups that are baked, I like to use frozen wild blueberries. I put them in frozen and in a bowl, i mix in the flour, cinnamon and sugar rather than pouring it over them. I find makes sure the dry goods are evenly distributed. For the remaining two cups of blueberries that go in at the end, I like to buy the largest, prettiest freashist blueberries as this will be the “face” of the kuchen or what people see. You do want to cool this kuchen before trying to remove from the pan and it doesn’t hurt to run a knife around the edge before you open up the springform. Once again, these are just the small tips that help…
Blueberry Kuchen
Ingredients:
1 cup plus 1 tablespoon flour, divided
1/8 teaspoon salt
2 tablespoons plus 2/3 cup sugar, divided
½ cup slightly softened butter
1 tablespoon white vinegar
5 cups blueberries
1/8 teaspoon cinnamon
Preparation:
Mix 1 cup flour, salt and 2 tablespoons sugar. Cut in the butter and sprinkle with the vinegar. Shape into a ball and press into a nine inch springform pan, about ¼ inch on the bottom and 1 inch on the sides. Add 3 cups blueberries. Mix the remaining flour, sugar and cinnamon. Sprinkle over the berries. Bake on the lowest shelf of the oven at 400 degrees for 50 to 60 minutes or until the crust is brown. Remove from the oven and sprinkle with the remaining blueberries. Cool. Remove the rim of the pan. Serve with whipping cream or ice cream.
