Regan's Blueberry Kuchen
This is a great summer recipe: half the blueberries are cooked; half raw. It's light and refreshing and low in calories (if you can resist serving it without whipped cream or vanilla ice cream!). It is one of my favorites!
Ingredients for the crust:
1 and ½ cups plus 2 tablespoons flour (divided)
1/8 teaspoon salt
1/2 cup plus 3 tablespoons sugar (divided)
¾ cup (1 and ½ sticks) butter, slightly softened and cut into small pieces
1 and ½ tablespoons white vinegar (I use white peach vinegar)
6 cups fresh blueberries
1/8 teaspoon cinnamon
Directions:
1) Preheat oven to 400°F.
2) In medium bowl, mix 1 and ½ cup flour, salt and 3 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. At this point, I recommend chilling the dough for a half hour as it’s very sticky otherwise, but you can skip this.
3) With lightly floured fingers, press dough into pan (I use a larger pottery dish for this but you can use a 9-inch spring form pan in which case you’ll use less of the dough and only 5 cups blueberries). Spread the dough about 1/4 inch thick on bottom, less thick and 1/2 high around sides (1 inch if you use a spring form pan).
4) Mix 3 cups of the blueberries with remaining 2 tablespoons flour, 1/2-cup sugar and cinnamon. Spoon the mixture on top of the dough.
5) Bake on the middle rack for 35-45 minutes, or until crust is golden brown and the filling bubbles. You might want to put foil under it as blueberry juice can spill over, depending on the baking dish you use, and make a mess in the oven.
6) Remove from oven and place on a cooling rack.
7) Top with remaining 3 cups raw blueberries. They kinda mush together which is just what you want.
Cool for at least 30 minutes. Run a knife around the crust edge to separate from the pan before opening spring form. In my pottery dish, I've never had any trouble getting it to come out in neat slices.
Serve with a scoop of vanilla ice cream. Makes 8 servings
Ingredients for the crust:
1 and ½ cups plus 2 tablespoons flour (divided)
1/8 teaspoon salt
1/2 cup plus 3 tablespoons sugar (divided)
¾ cup (1 and ½ sticks) butter, slightly softened and cut into small pieces
1 and ½ tablespoons white vinegar (I use white peach vinegar)
6 cups fresh blueberries
1/8 teaspoon cinnamon
Directions:
1) Preheat oven to 400°F.
2) In medium bowl, mix 1 and ½ cup flour, salt and 3 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. At this point, I recommend chilling the dough for a half hour as it’s very sticky otherwise, but you can skip this.
3) With lightly floured fingers, press dough into pan (I use a larger pottery dish for this but you can use a 9-inch spring form pan in which case you’ll use less of the dough and only 5 cups blueberries). Spread the dough about 1/4 inch thick on bottom, less thick and 1/2 high around sides (1 inch if you use a spring form pan).
4) Mix 3 cups of the blueberries with remaining 2 tablespoons flour, 1/2-cup sugar and cinnamon. Spoon the mixture on top of the dough.
5) Bake on the middle rack for 35-45 minutes, or until crust is golden brown and the filling bubbles. You might want to put foil under it as blueberry juice can spill over, depending on the baking dish you use, and make a mess in the oven.
6) Remove from oven and place on a cooling rack.
7) Top with remaining 3 cups raw blueberries. They kinda mush together which is just what you want.
Cool for at least 30 minutes. Run a knife around the crust edge to separate from the pan before opening spring form. In my pottery dish, I've never had any trouble getting it to come out in neat slices.
Serve with a scoop of vanilla ice cream. Makes 8 servings
