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Blueberry Kuchen Blueberry Kuchen My family loves this and I have passed it on to many friends who also enjoy baking this very easy pie. For the crust, Mix together until crumbly, 1 cup all purpose flour 2 Tbs. sugar 1/2 cup butter add 1 Tbs. white vinegar and form into a crumbly ball. press into a 9" round cake pan going up the sides for about an inch. Make sure there are no holes in the bottom but the sides can be uneven. Filling: 3 cups blueberries - 2 cups to add to the pastry for filling and one raw cup to pour on top of the baked kuchen. mix together 2 cups fresh blueberries 1/3 cup sugar, 1 Tablespoon flour 1 or two teaspoons cinnamon. Pour this mixture evenly into crust and bake 400 F for one hour. Remove from oven and put one cup of raw blueberries on top. Serve warm. Peaches or nectarines can be substituted for blueberries, but it is very important to reserve the last raw cup of fruit for the topping. This assures a very fresh tasting pie. I have never had leftovers so I don’t know how well it keeps.

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Art of the Imagination | Flamenco Dance in Miami, FL | Art of the American Scene

Contributed by Julie Richman on January 30, 2008, at 9:49 PM UTC.

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This intel was contributed by Julie Richman Julie Richman

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