My friend Susie Shubert makes this blueberry kuchen for our 4th of July barbecue each year. Everyone loves it for its crisp, buttery crust topped with lighly sweetened blueberries, both baked and raw, and not much else. When berries are at their peak, it’s smart to keep things simple and let them shine.
Intending to share this easy, delicious recipe with all of you, I picked up several pints of blueberries at the farmer’s market this week. Then I saw a note on Twitter from Corner Table Restaurant‘s Scott Pampuch, asking for entries in the Kingfield Farmer’s Market Berry Bake-Off. I already had the berries, and the kuchen is a snap to put together, so I threw my hat in the ring and dropped off a couple of pans at the bake-off table.
There were gorgeous entries—cakes and tarts and bars of all shapes and sizes, several with blueberries, others with strawberries and raspberries. For five bucks, market-goers buy a taste of them all and submit their vote for the best. Two celebrity critics vote as well —in this case Scott Pampuch and Jeremy Iggers.
Guess what?! The critics choice went to… blueberry kuchen! So here you go. Not just one of my favorite summer desserts, but an award-winning summer dessert. Now you have to make it! 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… It’s blue-ribbon all the way.
Photo by Stephanie Meyer
Photo by Stephanie Meyer
From Susie Shubert
Stephanie’s note: 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
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).