July 6, 2011

Blueberry Kuchen

That's right we're back with more berry goodness! We're a little obsessed with this wonderful fruit over here. Hence the blueberry puree and outing to pick our own. I hope everyone had a good ol' American 4th of July. We had a great family weekend, and this little tart of a dessert played a staring roll.

Blueberry Kuchen
Crust Ingredients:
1 cup floor
2 Tbl sugar
1/8 tsp salt
1/2 cup butter, room temperature
1 Tbl white vinegar
confection sugar, for garnish

Filling Ingredients:
1/2 cup sugar
1 Tbl flour
1/4 tsp cinnamon
5 cups fresh or frozen blueberries 

(this is why its a good recipe for hand picked blueberries. imagine how expensive 5 cups of fresh berries from the store would be! I picked 5 cups for just $3.60)

Baking Instructions:
-with rack in lowest position, preheat oven to 400 degrees
-have 8 inch loose-bottom cake pan or spring form pan

- mix flour, sugar, and salt
- with blender, cut in butter until particles resemble coarse crumbs

- sprinkle with vinegar
- shape dough into a flat circle (ignore the rolling pin; it was not needed)

- with lightly floured fingertips, press dough 3/4 inch thick over bottom of cake pan and less thick up the sides (1 1/4 inches high along sides if using a spring form pan)

- mix sugar, flour, and cinnamon

- add 3 cups blueberries, toss to coat

- spoon into crust
- sprinkle left over sugar mixture over berries

- bake on low rack for 50-60 minutes, until filling is bubbling 
- remove to wire rack
- while hot sprinkle remaining 2 cups of berries on top
- cool in pan on rack
- dust lightly with confection sugar before serving

So I had lil' H helping me in the kitchen and missed the whole save-two-cups-of-berries for the end - all 5 cups of blueberries were tossed with the sugar mixture and dumped into the pan. I also dusted the entire thing with powdered sugar on Friday. We didn't eat the whole thing then, so the sugar slowly turned pinker as it soaked up berry juices throughout the weekend. Trust me, neither 'Oops' did anything to hurt this deliciously sweet dessert.

I opted for this Blueberry Kuchen recipe over the scones (I'll share this one a little later even though I didn't give it a try for those interested), but it was also handed out by the folks at Brandywine Farms. Everyone loved the sweet/tart burst of flavor you got from the flaky crust mixing with the blueberry juices, and it was perfect for a little mid day snack with a cup of coffee due to how thin it was. You didn't spoil your dinner, but you got a taste of something sweet to hold you over.

My sister is a pastry chef - a wonderful pastry chef, so my whole family is used to basically flawless baked goods whenever she is in town. They raved about my cake all weekend (talk about an ego boost), so you know it was good!

What about y'all? Any summer recipes you want to share? How about a great July 4th activity for the family? We checked out the Lion's Club 4th of July Fair and even road a few of those shaky fair rides - too fun!

p.s. The kuchen may bake for an hour, but the prep is super fast. You can throw it together, and then get out of your hot kitchen while your oven does the hard part.


  1. If I had a piece of that, I know I'd rave about it too. I have a sweet treat linky party going on at my blog till Monday and I'd love it if you'd come by and link your kuchen up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html