Blueberry Kuchen – Kingsfield Market Berry Bake-Off Critics’ Choice Winner!
I’m pulling this recipe up from the archives because it’s so incredibly easy and delicious. I’ve made it multiple times over the last 11 years (11 years!) and no matter who I serve it to, they ask for the recipe.
This past week, I made it using Bob’s Red Mill 1-to-1 all-purpose, gluten-free flour. I also cut the sugar in half. It was divine.
And so, I’ve left the original blog copy intact below, but I’ve revised the recipe to reflect the above changes.
If you been following me for any length of time, you know that I don’t post a lot of desserts. I tend to lean on fresh fruit, medjool dates, or a few squares of dark chocolate when I want something sweet.
However, I’m currently spending the summer with my family in Montana, and we entertain a LOT. And so I bake. And oh gosh, it’s so much fun!
Here’s how I bake: 1) I read the recipe, 2) I decide where/how to sub in gluten-free flours like Bob’s, almond meal, corn meal, oat flour, tapioca starch, or some combo, 3) I decide where I can cut back on sugar.
I can’t help myself – I want my cake and to eat it too and to feel great because it’s not a total calorie/gluten/sugar bomb.
In effect, I am a recipe developer who is the worst recipe follower in the world…and I’ve been rewarded for my shenanigans by creating quite a lot of healthified deliciousness this summer! (Make sure you’re following me on Instagram to catch all of my tips.)
In that vein, enjoy this delicious, gluten-free blueberry kuchen! (For a grain-free version click here, for a paleo/AIP version, click here).
Original Post: July 1, 2010
My friend Susie Shubert makes this blueberry kuchen every year for July 4th. Everyone loves it for its crisp, buttery crust topped with lighly sweetened blueberries, both baked and raw, and not much else. When berries are at their peak, it’s smart to keep things simple and let them shine.
Intending to share this easy, delicious recipe with all of you, I picked up several pints of blueberries at the farmer’s market this week. Then I saw a note on Twitter from Corner Table Restaurant’s Scott Pampuch, asking for entries in the Kingfield Farmer’s Market Berry Bake-Off. I already had the berries, and the kuchen is a snap to put together, so I threw my hat in the ring and dropped off a couple of pans at the bake-off table.
There were gorgeous entries—cakes and tarts and bars of all shapes and sizes, several with blueberries, others with strawberries and raspberries. For five bucks, market-goers buy a taste of them all and submit their vote for the best. Two celebrity critics vote as well —in this case Scott Pampuch and Jeremy Iggers.
Guess what?! The critics choice went to… blueberry kuchen! So here you go. Not just one of my favorite summer desserts, but an award-winning summer dessert. Now you have to make it! This is a great dessert to bake with kids, by the way. They can easily help pat out the crust and sprinkle in the berries. Eat the kuchen warm, topped with a scoop of melty vanilla ice cream… It’s blue-ribbon all the way.
From Susie Shubert
Stephanie’s note: This recipe can be easily halved; bake in a 9-inch spring-form pan or removable bottom tart pan (that’s what is pictured, above).
2 cups + 2 tablespoons GF AP flour, divided (I use Bob’s Red Mill 1-to-1)
1 cup (two sticks) cold, salted butter, cut into small pieces
1 teaspoon almond extract (optional)
4 tablespoons + 1/2 cup sugar, divided
2 tablespoons white vinegar
6 cups blueberries, divided
1 teaspoon cinnamon
Preheat oven to 400°F.
Using a food processor or pastry blender, combine 2 cups of the flour, butter, extract, 4 tablespoons of the sugar, and vinegar until dough just comes together. Press evenly into the bottom of a 9×13 baking pan, pushing the sides up a bit higher to form a 3/4-inch edge.
In a small bowl, stir together remaining 2 tablespoons of the flour, 1/2 cup of the sugar, and cinnamon. Top the crust with 4 cups of the blueberries, then sprinkle the flour/sugar mixture over the berries. Shake the pan a little so the flour sinks down around the berries and the berries are evenly distributed. Bake for 40-50 minutes, or until the edges of the crust are deep golden brown and the berries are bubbling.
Transfer pan to a rack and immediately distribute remaining 2 cups of blueberries evenly over the top. Let cool for at least 30 minutes. (Release from pan if using spring form or removable-side tart pan.) Serve warm (or at room temperature) with vanilla ice cream. Can be baked up to 4 hours before serving.