Blueberry Kuchen

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From Minnesota Monthly Magazine.

This is a great dessert to bake with kids, by the way. They can easily help pat out the crust and sprinkle in the berries. Eat the kuchen warm, topped with a scoop of melty vanilla ice cream.

Serves 10-12

This recipe can be easily halved; bake in a 10-inch spring-form pan or removable bottom tart pan.

2 1/4 c. flour, divided
dash salt
1 c. (two sticks) butter
1 1/4 c. sugar, divided, plus a little more for sprinkling
2 Tbsp. white vinegar
6 c. blueberries, divided
1 tsp. cinnamon

Preheat oven to 400F. Using a food processor or pastry blender, combine 2 c. flour, butter, 1/4 c. sugar, and vinegar until dough just comes together. Press evenly into the bottom of a 9×13 baking pan, pushing the sides up a bit higher to form edges.

In a small bowl, stir together remaining 1/4 c. flour, 1 c. sugar, and cinnamon. Sprinkle half of the mixture over the crust, top with 4 c. of the blueberries, and then the remaining flour-cinnamon mixture. Shake the pan a little so the flour sinks down around the berries and the berries are evenly distributed. Bake for 40-50 minutes, or until the edges of the crust are deep golden brown and the berries are bubbling.

Transfer pan to a rack and distribute remaining 2 c. of blueberries evenly over the top. Sprinkle with a little sugar, let cool for 30 minutes, and serve warm with vanilla ice cream (or cool to room temperature).


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