Blueberry Kuchen

So after the adventures of the lost spring form pan last night, we were finally able to make the blueberry kuchen (Q-ken). The blueberries were a week old but still delicious. We started a little late in the evening, but it was well worth the wait once the kuchen came out of the oven.

P1050664

Lizzy and Linda watched and helped me make it ๐Ÿ˜€

P1050666

The ingredients all laid out. This is one of the easiest recipes Iโ€™ve made recently. Just seven ingredients (the butter was already in the dough).

P1050667

After putting the flour/sugar/cinnamon mixture on top, the kuchen was ready to go in the oven.

P1050665

The sugar/flour/cinnamon mixture sinks down and mixes with the blueberry juices. After it comes out of the oven, the remaining 2 cups of blueberries are spread on the top, producing a very nice fresh looking finished top. YUM!

P1050673

We put it in the freezer to make it cool down faster so we could eat it, and as soon as the crust was cool we ate small slices! So worth the wait.

P1050674

Lizzy and Linda enjoyed trying it and I bet that they make it again soon since Linda has a spring form pan now ๐Ÿ™‚

P1050675

Here is the recipe, and for those who canโ€™t read it, I will write it out below. Enjoy!

P1050669

Ingredients:

  • 1 cup plus 2 Tablespoons flour, divided
  • 1/8 teaspoon salt
  • 2 Tablespoons plus 2/3 cup sugar, divided
  • 1/2 cup butter or margarine, slightly softened
  • 1 Tablespoon white vinegar
  • 5 cups blueberries, divided (3 cups for the inside, 2 cups for the top)
  • 1/8 teaspoon cinnamon (a little extra is good too!)

Directions:

  1. Mix the 1 cup flour, the salt, and 2 Tbs sugar. Cut in butter until the particles resemble coarse crumbs. (At this point I refrigerated the dough for two hours while I went to the movies and it actually helped me press it into the pan when I got back.)
  2. Sprinkle with vinegar and shape into dough with fingers. Press into loose bottom (spring form pan) 9-inch layer cake pan (I used an 8-in and it was fine) about 1/4 inch thick on the bottom, less thick and 1 inch high around sides.
  3. Add three cups blueberries (These can be the still good, but not as pretty berries).
  4. Mix remaining 2 Tbs flour with 2/3 cup sugar and the cinnamon. Sprinkle over blueberries (Make sure this is even. We were left with some white powder on top of ours).
  5. Bake on lowest rack in preheated 400 degree oven for 50-60 minutes or until crust is well browned and filling bubbles. 
  6. Remove from oven to rack. Sprinkle with remaining 2 cups blueberries. Cool (We did this in the freezer since we wanted to eat it quickly).
  7. Remove rim of pan before cutting.

Nutrition:

  • 8 servings
  • 354 cal per serving
  • 4g protein
  • 59 g carbohydrates
  • 12 g fat
  • 36mg cholestorol with butter (0mg if margarine used)

Please let me know if this was something fun to read and if I should continue doing the food posts while I am in Turkey.

Advertisements

3 thoughts on “Blueberry Kuchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s