Blueberry Kuchen is bursting with blueberries! Baked blueberries become jam like on top of a thin crust baked to perfection.

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Blueberry Kuchen is a perfect breakfast treat with a cup of coffee or tea. And if you want something “light” for dessert, this can be transformed into dessert with some whipped cream!

Ingredients for Blueberry Kuchen

1 Cup, flour

1 Pinch, salt

1/2 Cup, butter (softened)

1 Tablespoon, White wine vinegar

1/2 Cup, sugar

2 Tablespoons, flour

1 Teaspoon, cinnamon

3 Cups, washed and dried fresh blueberries

What is Kuchen anyway?

Well, so, umm, ok…Kuchen is a German word for cake AND German pie, unlike Americans that use pie, cake, pastries, tortes, etc to identify (some)desserts.

How to make Blueberry Kuchen

Start by preheating your oven to 400ºF.

Combine the flour and salt in a medium bowl. Using a fork or pastry cutter, “cut” in the butter until the crust becomes sandlike, adding in the vinegar as you go along.

Cutting in butter is the process of adding small chunks of cold butter to dry ingredients vs. fully mixing or creaming butter which fully incorporates the butter throughout. Cutting leaves the small butter pieces intact before baking.

Using a 9 inch spring form pan, press the dough evenly on the bottom and a little up the side. The dough will not go all the way up.

Next up mix together the sugar, flour and cinnamon and add in 2 cups of the blueberries. Stir gently until combined. Place the blueberry filling in the springform pan.

Place the Blueberry Kuchen in the oven, middle rack, for an hour. Remove from oven and top with remaining blueberries.

Let cool and remove from the springform pan. Dust the Blueberry Kuchen with powdered sugar.

Berry Delicious

I love the berry family. Truth be told, strawberries are my absolute favorite. I couldn’t wait until the summertime so we could go to a farm and handpick those beauties. Well and have a “free” snack too! There is something about picking your own fruit that gives me all the feels.

I remember hiking in the woods and picking wild raspberries. Going to an orchard and picking apples. It made me feel as if I grew and harvested them myself.

Although I have not tried using different berries for this, I don’t think you could go wrong with trying your favorite berry with this recipe. Berries, when mixed with sugar break down nicely creating a jam like consistency.

If you happen to experiment with another berry, I would absolutely love to hear from you! Heck, I just might find myself trying strawberries next time. I’ll be in touch. ~Christina