blueberry kuchen
This is a sacred family recipe but it is so freaking good that I am going to share it with you anyway, so take note. It is mostly blueberries, so if you love them you will love it, but I loved it even when I wouldn’t touch blueberries with a ten-foot pole so maybe you blueberry-haters should try it also.
Blueberry Kuchen (which means cake, but really it’s more of a tart)
Preheat oven to 400.
1 cup flour
dash salt
2 tbsp sugar
3/4 stick butter (6 tbs)
1 tbsp white vinegar
3 cups blueberries (can be 2 if they’re hard to come by)
1/4 cup sugar
1 tbsp flour
1 dash cinnamon
powdered sugar, for top
1. Combine flour, salt, 2 tbs sugar and butter using Cuisinart or fingers. Mix in vinegar. This is your crust.
2. Press into 8 or 9″ springform pan (pie pan would work too), working batter up the sides of the pan almost an inch. Don’t grease the pan, there’s plenty of butter in the dough.
3. Clean and de-stem blueberries. Mix together 1/4 cup sugar, 1 tbs flour and cinnamon. Stir in 2/3 of blueberries. (2 cups if you have enough.)
4. Pour blueberries into crust (there will probably be some leftover sugar mix in the bottom of the bowl, leave it there or eat it with fresh blueberries if you’re impatient and hungry like me). Bake 50 minutes.
5. Put remaining raw berries on top as soon as you pull it out of the oven. Let cool then powder sugar the heck out of it.
6. Eat right away for breakfast lunch and dinner.
(Source: interjections)
