BLUEBERRY KUCHEN

1 cup plus 2 tablespoons all-purpose flour, divided use
1 cup plus 2 tablespoons sugar, divided use
Pinch of salt
1/2 cup butter or margarine, softened
1 tablespoon vinegar
1/8 teaspoon ground cinnamon
3 cups fresh blueberries, divided use
Powdered sugar, for sprinkling

Place 1 cup flour, 2 tablespoons sugar and salt in a bowl. Cut in the butter with a pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork just until all dry ingredients are moistened. Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.

Combine remaining 2 tablespoons flour, remaining 1 cup sugar and the cinnamon, mixing well. Stir in 2 cups of the blueberries; spread mixture evenly over pastry.

Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan.

Serve sprinkled with powdered sugar.

Makes about 6 servings
Source: Southern Living Annual Recipes, 1980