Blueberry Kuchen

Adapted from Gardener's Community Cookbook by Victoria Wise (1999 edition).

1 cup plus 2 Tbs rice flour
2/3 cup plus 2 Tbs sugar
1/8 tsp ground cinnamon
1/8 tsp salt
8 Tbs (1 stick) butter, at room temperature
1 1/2 to 2 Tbs cider vinegar
5 cups blueberries (or however many you have, I've used less), fresh is best, frozen works

1. Preheat oven to 400 degrees

2. Mix together 2 Tbs of the flour, 2/3 cup of the sugar, and the cinnamon in a small bowl.  Set aside for topping.

3. Combine the remaining 1 cup flour, remaining 2 Tbs sugar, and the salt in a large bowl.  Cut in the butter with your fingers or a pastry blender until the mixture is evenly crumbly.  Add the vinegar and gather together into a dough-ball.

4. Transfer the dough to a 9-inch springform or tart pan with a removable bottom.  Pat and press the dough evenly across the bottom and about 3/4 inch up the sides of the pan.

5. Spread 3 cups of the blueberries over the bottom of the crust, then sprinkle the topping over the berries.  Bake for 30 or 50 to 60 minutes, or until the berries are bubbling and jamlike and the top is golden.  Arrange in oven, rotate and watch it closely to prevent burning the crust.

6. Remove from the oven and immediately arrange the remaining blueberries over the top (or can skip this step if you do not have enough blueberries).  Set aside to cool.

7. When cool, remove the outer ring from the pan, slice the kuchen, and serve.

Keeps well on the counter.