Blueberry Kuchen

A springform blueberry kuchen with a buttery press-in crust, baked berry filling and a fresh berry topping, dusted with confectioners sugar. Serves 8.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Blueberry Kuchen, photo coming soon
  • Prep 20 min
  • Cook 1 hr
  • Total 1 hr 20 min
  • Yield Serves 8

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Blueberry kuchen is a summer showpiece from Sandra Mills's recipe book. A simple butter crust with a touch of vinegar is pressed into a springform pan, filled with blueberries tossed in sugar, flour and cinnamon and baked for an hour.

The best part: a layer of fresh raw berries goes on top as soon as it comes out of the oven, so you get both cooked and fresh blueberry flavor.

Ingredients

Crust

  • 1 cup flour
  • 2 tablespoons sugar
  • 1 stick of butter
  • 1 tablespoon white vinegar

Filling

  • 1 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 4 cups of blueberries, divided
  • Confectioners sugar, for dusting

Instructions

  1. Crust. Combine the flour and sugar. Work in the butter with your fingers or a pastry blender. Add the vinegar; it should hold together. Press into the bottom of a springform pan and work the dough at least 1/2 inch up the side.
  2. Filling. Combine the sugar, flour and cinnamon. Add 2 1/2 cups of washed and sorted blueberries and pour into the crust.
  3. Bake. Bake at 400°F for 1 hour.
  4. Fresh berries. Remove from the oven, put the remaining 1 1/2 cups of raw berries on top and cool.
  5. Serve. Before serving, remove the ring from the pan and dust with confectioners sugar. Serves 8.

Tips

  • Set the springform pan on a baking sheet to catch any juices.

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