|
Instructions |
|
|
Preheat the oven to 400F.
Mix together 2 tablespoons of the flour, 2/3 cup of the sugar and the cinnamon in a small bowl. Set aside for the topping.
|
|
|
Combine the remaining 1 cup of flour, remaining 2 tablespoons sugar, and the salt in a large bowl. Cut in the butter with your fingers or pastry blender until the mixture is evenly crumbly. Add the vinegar and gather together into a dough ball.
Transfer the dough to a 9-inch springform or tart pan with a removable bottom. Pat and press the dough evenly across the bottom and about 3/4 inch up the sides of the pan.
|
|
|
Spread 3 cups of the blueberries over the bottom of the crust, then sprinkle the topping over the berries. Bake for 50 to 60 minutes, or until the berries are bubbly and jamlike and the top is golden.
|
|
|
Remove from the oven and immediately arrange the remaining blueberries over the top. Set aside to cool.
When cool, remove the outer ring from the pan, slice the kuchen and serve.
|
|
|
Serving
Suggestions |
|
Great alone or with ice cream. Travels well.
|
|
Originally Submitted
7/4/2011
|