Minerva’s Blueberry Kuchen

  • 1-1/2 C plus 2 T flour, divided
  • 1/8 t salt
  • 3 T plus 2/3 C sugar, divided
  • 3/4 C butter or margarine, slightly softened
  • 1 T white vinegar (I found that this is not necessary so I donít use it now)
  • 6 C blueberries, divided inito 3 C and 2 C plus extra for garnish
  • 1/8 t cinnamon
  1. In medium bowl mix 1-1/2 C flour, salt and 3 T sugar.
  2. Cut in butter until particles resemble coarse crumbs.
  3. Sprinkle with vinegar if using.
  4. Shape into dough and with lightly floured fingers press into loose bottom 9 inch layer cake pan about 1/4″ thick on bottom, less thick and 1″ high around sides.
  5. Mix remaining 2 T flour with remaining 2/3 C sugar and the cinnamon.
  6. Mix sugar, flour and cinnamon mixture with 3 C blueberries.
  7. Pour into pan with crust.
  8. Bake on lowest rack in preheated 400 degree oven 50 to 60 minutes, or until crust is well-browned and the filling bubbles. (Itís a good idea to put some foil on the oven floor for easy clean up if the berries drip out.)
  9. Remove from oven to rack.
  10. Sprinkle with remaining 2 C of berries. (I found that it is helpful to press down lightly on the top berries to make sure that they stay firm when you slice and eat later on.)
  11. Cool, remove rim of pan.

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