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Black and Blueberry Kuchen (ˈKuːxən)

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Oh yes, ladies and gentlemen, it’s that time of year again. The sun is shining, the leaves are budding on the trees, and the snow has melted (unless you’re in Buffalo). This can only mean one thing… BERRIES ARE BACK IN SEASON.

I decided to treat our clients and artists to a treat that my mother is infamous for making when this miracle of seasons descends.  And the best part? It’s so simple to make.

You’ll Need:
1 cup & 2 tablespoons flour
1/8 tsp salt
1/2 cup & 2 tablespoons sugar
4 to 5 cups blueberries (you can also use blackberries, raspberries, a mix… whatever you’d like!)
1/2 cup butter (Or Earth Balance, if you’d like to make this vegan friendly)
1 tablespoon white vinegar
1/8 tsp cinnamon

Confectionery’s sugar for topping (Optional)

Directions:
– Preheat oven to 400.
– Mix together one cup flour, salt & 2 tablespoons sugar in a mixing bowl.

– Cut butter into small cubes and beat into mixture until it resembles coarse crumbs.

– Sprinkle mixture with vinegar and, using your hands, shape the mixture into a round ball of dough.

– Lightly flour a 9″ springform (or other metal pan). With lightly floured fingers, press dough into the pan, about 1/4 inch thick on the bottom and one inch high on sides (sides not as thick as bottom).

– Using a fork, poke the bottom of the dough a few times.

– Add 3 cups of berries on top.

– Mix together remaining 2 tablespoons flour, 1/2 cup sugar and cinnamon in a separate bowl. Sprinkle over berries.

– Bake 40-50 minutes or until the crust is golden brown and the berries are bubbling.

– Remove from oven and top with 1 to 2 cups berries and dust with confectioners sugar. (Optional)

Notes:

– Don’t worry if the flour-sugar-cinnamon mixture does not completely melt into the berry mixture. That’s perfectly normal and in the end looks completely intentional. You’re unsuspecting victims will never know.

Verdict: 

– SO. DANG. GOOD. And I’m not just saying that. That tart was gone before I could blink. It’s light, delicious, and perfect for a warm day when you are craving a piece of pie but don’t want to harsh your mellow by spending hours making one. I’ve been advised that the next time I make this, I had better make two.

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Oh, and in case you were wondering how to properly pronounce it… here you go.

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This entry was posted on April 20, 2013 by and tagged , , , , , , , , , , .
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