You know that feeling you get on Sundays when you know the weekend is just about over and instead of thinking about Monday’s reality you just stretch out Sunday by cramming in as many fun weekend things as possible? Well, that’s how I’m feeling about summer these days. So even though it’s about time to start making apple and pumpkin desserts, I need to stretch out summer just a wee bit longer. So I went out and bought the last few containers of over-priced blueberries and got in touch with my German roots. (I did used to be a Schmunk remember.)
This is one of the recipes Sally Wilgus passed on to me as part of a wedding gift, but this is the first time I’ve tried making it. So easy and so gorgeous! Hurry up and get some blueberries before they’re gone for winter. You’ll most likely have everything else you need.
Start by mixing up the crust and pressing into a tart pan or pie plate.
Coat the blueberries with the sugar/flour/cinnamon mixture and fill the crust. As a little experiment, I made a bit of extra crust and tried making some bite-size tarts in a mini muffin pan. It worked beautifully!
Bake for 45-60 minutes (the mini tarts were more like 30 minutes). Then top with some fresh blueberries and powdered sugar immediately.
We’re taking the full size version over to some friends this weekend. But the mini versions would be great for easily serving at a party, or you could reduce the recipe to just make a bite of satisfying dessert without the temptation of a whole pie sitting around.
This is as delicious as it looks! Especially served warm with a bit of homemade whipped cream on top.
Here’s the whole recipe for Blueberry Kuchen:
1 cup flour
2 T sugar
Pinch of salt
Mix with 1/2 cup of softened butter
1 T white vinegar
1 cup sugar
1 T flour
1/4 t cinnamon
3 cups blueberries
dash of lemon juice
Press the crust into a tart pan or pie plate. Fill with blueberry mixture. Bake at 375 degrees for 45-60 minutes. Top with an additional cup of fresh blueberries immediately. Then dust with powdered sugar.