Blueberry Kuchen
Last August, my parents came out to visit me in San Francisco. One of our excursions was to the Serramonte Farmer's Market, our favorite farmers' market for fresh fruit. My mom was very excited when she saw the fabulous blueberry vendor. She immediately bought a couple of quarts of blueberries and made three blueberry kuchens for us and friends.
The kuchen was simple to make and it was absolutely delicious. Hungry Bear got the recipe from my mom, but sadly, we didn't make a kuchen before blueberry season ended. We thought we'd have to wait until summer before finding high quality, reasonably priced blueberries again.
A few days ago, we were trying to survive the craziness at Costco and stumbled upon big packages of fresh blueberries. Hungry Bear declared that we should buy some blueberries and make a kuchen! It turns out the blueberries are from Chile and the growing season down south is November to March. So much for eating local, as the blueberries looked too good to turn down, and we needed a blueberry fix badly!
We searched our email archives and found the blueberry kuchen recipe my mom sent and made it yesterday for dessert. It was really easy to make and only required fifteen minutes of prep time and forty or so minutes of baking. Our kuchen turned out great with a nice golden crust and a not too sweet, jam-like blueberry filling. Fresh blueberries were added on top of the filling and each bite of the kuchen sent us to blueberry heaven!
Blueberry Kuchen Recipe
SND Note: In step two of the recipe, a sugar, flour and cinnamon mixture is sprinkled over the blueberries, which leaves a few pockets of undissolved sugar on top of the filling after baking. Next time, we would mix the sugar, flour and cinnamon with the 3 cups of blueberries before adding them on top of the dough.
Ingredients:
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/2 cup sugar plus 2 tablespoons
1/2 cup (8 tablespoons) butter, slightly softened and cut into small pieces
1 tablespoon white vinegar
5 cups (725 grams) fresh blueberries
1/8 teaspoon cinnamon
Directions:
1) Preheat oven to 400°F (204°C). In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides. Add 3 cups blueberries on top.
2) Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Sprinkle evenly over blueberries. Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack. Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes. Run a pairing knife around the crust edge to separate from the pan before opening springform. Serve with a scoop of vanilla ice cream.
Makes 8 servings
Update February 11, 2008: The first picture in this post won the DMBLGIT Feb 2008 Edibility Award! We are very honored to win the award. It's the first time the blog has won anything! You like us, you really like us!
[tags]blueberry, kuchen, pie, simple, easy, fruit, blueberries[/tags]
35 Comments on “Blueberry Kuchen”
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DMBLGIT February 2008: The Roundup
[…] Each picture was scored in three categories: edibility, originality, and aesthetics. The photo receiving the highest total score in each of those categories, without being an overall winner, is the specific category winner. The winner in the edibility category is Blueberry Kuchen from Chuck of Sunday Nite Dinner. […]
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Blueberry Muffins with Streusel Topping | Sunday Nite Dinner
[…] recently bought four pounds of blueberries. Almost half of them went into a blueberry kuchen that Hungry Bear can’t get enough of. I made the kuchen and we devoured it in two days. With the […]
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Foodie Vocab #17: Kuchen | Chew On That
[…] above is a beautiful blueberry kuchen from Sunday Nite […]
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In Season Now: Blueberries | Bakersfield Express
[…] Blueberry kuchen is somewhat like a pie. It has a shortbread crust, with a layer of blueberries tossed with sugar and cooked, then topped with fresh berries. If you would like to make a blueberry pie, try this recipe. […]
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Blueberry Pudding Cake | Andrea Meyers
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[…] Ochards (from 2008 Blueberry Bash winner Martha Friedman), but the recipe is also available here and here (where it is called blueberry kuchen instead of […]
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Kuchen
[…] Jan 17, 2008 … Blueberry kuchen is really easy to make and only requires fifteen minutes of prep time and forty or so minutes of baking.(read more) […]
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I was completely unprepared for the spurt of drool that emerged from my mouth because of your pictures. AWESOME. Great way to start the day. :)
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I’ll save this recipe for next summer, when the Maine blueberries are in season and available in our Rhode Island farmers markets. Yum!
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There are no blueberries (no, not ever) in the country where I’m living now.
So for every really, really, amazing blueberry recipe I see (and this one certainly is), I find myself saying – could I do that with strawberries??
Could I?
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A. Grace, sorry for causing the drool, but I’m glad we started your day off well.
Lydia, ah… Maine blueberries. I just recently learned that Maine produces 25% of the blueberries for North America and is the largest blueberry producer in the world. I had no idea. I need to partake in a Maine blueberry festival one of these days!
Jessica, substituting strawberries for blueberries can be done in this recipe. Strawberries tend to cook down very quickly, so the size of the berries and the cooking time may need to be adjusted to achieve a brown crust and bubbling filling at the same time.
I would recommend just halving the strawberries for the filling part and check on the kuchen after 30 minutes of baking. If you try it with strawberries, let me know how it turns out.
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An absolutely gorgeous dessert! I will add this to my favorite fruit desserts category!
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Oh. My. Buhjezzus. That looks good. I think I’m going to cave and buy Chilean blueberries as well!
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I think those pictures are blueberry porn. I want a slice right now! Just gorggggeous.
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I love that photo slideshow thing you have!
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I made this recipe tonight and it was outrageously good. Costco has had giant delicious blueberries from Chile for a few months now. It turned out just as beautifully as your pictures. I’m excited to try it in mini springform pans for company. It’s an easy recipe to prepare the night of and have it be wonderful and warm. The crust was the perfect compliment to the berries.
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yum. that looks amazing.
i love blueberries.
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This looks so delish! I’ll be trying this recipe out myself soon!
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awesome!! that looks really pretty:)
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This is similar to my grandmother’s recipe. It’s even better if you use 2 tablespoons of Quick Tapioca as thickener instead of the 2 tablespoons flour.
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WOW! I don’t even like blueberries, but may I please have a piece anyway?!
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Congratulations on winning the Feb. 2008 DMBLGIT edibility category!!
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congrats – you certainly deserve the edibility award for this one. Make me want to run out and buy blueberries!
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This looks fantastic!
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jebus! mouth-watering photo after photo. and considering how amazing it looks, the directions and ingredients don’t seem crazily difficult. thanks for the recipe!
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Awe inspiring! I have a giant bowl of blueberries that I’ve been plucking one by one and now they are slated for this dessert.
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I made this tonight and it ROCKED! I increased the cinnamon to 1/4 tsp. and tried your suggestion of combining the dry ingredients with the blueberries. It was a good idea, but the blueberries don’t really combine with the dries, so you end up having to dump the remaining dry stuff on top anyway.
What do you think about 1/2 tsp. vanilla or almond in the crust? Just a thought.
Really, really good recipe, and wonderful presentation. Made me look like a pro.
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Hi Chuck,
I found your blog yesterday on the search for a blueberry muffin recipe. In the end we decided to give the blueberry kuchen a try instead. This is the most delicious, yummy cake I ever made! So simple and perfect.
Thanks for making our Sunday!
I look forward trying more of your recipes.
All the best from London,
Beatrix
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This recipe first appeared on Woman’s Day Magazine in the 1970’s, It was the cover picture. I have been making this pie every year since for our Fathers Day barbeque. It was such a hit . Since the family has grown so big I make about 4 pies for the day and also they make great little tarts in a smaller springform size. It is always the first pie to disappear at a dessert table.
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ooh that looks so delicious!
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I got this recipe 20 yrs. ago out of a magazine. I’ve made it several times over the years and it was ALWAYS a hit! Unfortunately, I must have thrown the magazine out within the past 5 yrs. and thought I’d never find it again! I googled it and knew right away when I found this one, it was my original! The picture did it! Thank you SOOOOOO much!
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I have the original clipping of the recipe from the early 70’s and have been making it every year. It has always been a hit with my family and friends and have been passing it around. You can’t even get anything close to it at any bakery these days, it’s a shame. Bakeries of today in USA are no comparison to European bakeries, too bad. If you want something good, you got to do it yourself.
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I too bought the magzine with this recipe many years ago – it was on the cover. It has been my go-too Father’s Day and Fourth of July dessert ever since, but just now I could not find it. Thank you for putting it on your website. (My recollection is that it was in Family Circle, but I am not positive.) I often make it with a piecrust that is half cream-cheese and half butter, which is also very pressable and easy.
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Found this recipe last year on your blog. I had been making this since the early eighties when I first saw the recipe in either a Family Circle or Ladies Home Journal magazine, ( I forget), but needless to say I lost the magazine along the way. Could never find the exact recipe until one day after careful search. I knew it was the one as soon as I saw “white vinegar” in the crust & 5 cups of blueberries. Now my grown daughter, who so fondly remembers the kuchen, makes it. She has also added a twist, by using peaches along with the blueberries, since she lives down south where these fruits are all over the farmer’s markets. She has also made a gluten free version.
Thank you again, glad I found you!
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I made the blueberry desert a few years back. My friend Carol gave me the recipe. I love it. It i so delicious I can’t describe it to you. I am going to have to buy the blueberry before summer since I missed making it last summer. I can’t wait.
Mireille Plotke