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