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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Kutchen Recipe

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This recipe for Blueberry Kutchen, by , is from Nonna;s Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Baydalla


1 cup plus 2T flour
⅛ tsp. salt
2T plus 2/3 cup sugar divided
cup butter, softened
1 T white vinegar
5 Cups blueberries,divided
⅛tsp. cinnamon

Preheat oven to 400
In a medium bowl mix 1 cup flour salt and 2T sugar
Cut in butter until mixture looks like course crumbs. Sprinkle with vinegar.
Shape into dough and with lightly floured hands, press into 9 inch spring form pan. The bottom should be about 1 inch thick. The sides should be less thick and come up about one inch.
Add 3 cups blueberries to pan.
Miix remaining 2 T of flour with remaing 2/3 cups of sugar and cinnamon. Spinkle over the blueberries.
Bake on the lowest rake for 50-60 minutes until crust is brown and blueberries are bubbling.
Remove from the oven to a rack.
Sprinkle with remaining 2 cups of blueberries..
Cool and then remove sides of pan.

Personal Notes:
Personal Notes:
Aunt Athena made this cake all the time. It is really good with vanilla ice cream or whipped cream.




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