Home » blueberry » Blueberry-Raspberry Kuchen…and my first giveaway

Blueberry-Raspberry Kuchen…and my first giveaway

I love Pittsburgh for many reasons – Steelers, Penguins, Heinz ketchup, riding one of the inclines to the top of Mount Washington for an amazing view of the city…I could go on forever. Pittsburgh is where I was born, raised, and am raising a child. I am so thankful to be close to my family and have the ability to get together on a semi-regular basis with Maria to cook and bake. 

Kid tested and approved evidenced by DJ’s ravenous claw. 

In the process of texting about our upcoming baking date, I said I wanted to make kuchen. I received a quick response – “what the heck is kuchen?” Well…kuchen is a German dessert that comes in many varieties – cake-like, pie-like, or donut-like. The recipe that I chose from my favorite cookbook was blueberry-raspberry. I don’t know what I love about this recipe more – the delicious blueberries or the fact that it took five minutes to get everything together and in the oven. 


It has been almost a year of blogging and I have hit my 100th plus post. So I say it’s time for, in my best “Oprah’s Favorite Things” voice, my first giveaway!
The winners of this giveaway will win: 

A copy of The Heart of Pittsburgh cookbook. This book has a ton of great, simple recipes from a variety of backgrounds and ethnicities. No matter your taste or skill level, you are sure to find tons of recipes you love. Oh – and the recipes were compiled by elementary school students. 
A set of Heinz measuring spoons – because you can never have enough of those things. And they’re Heinz. And a huge bottle of ketchup for a giveaway is tempting, but not exactly feasible. 

The Rules
To enter the giveaway, please leave a comment telling me what you are most thankful for. Open to U.S. residents only. One comment per person. Commenting will close at 2pm ET on Wednesday the 16th. Two winners will be selected at random and announced on Friday. Good luck! 


Ingredients

For the crust:
1 1/2 cups flour

1/3 cup sugar
3/4 teaspoon baking powder
7 tablespoons unsalted butter, cut into 1/2-inch chunks
1 egg


For the filling:
1 tablespoon flour

1/3 cup raspberry preserves
3 cups fresh or frozen blueberries, unthawed

Directions

Preheat oven to 350 degrees.

To prepare crust, place flour, sugar and baking powder into a food processor and process 1 second to combine. Add butter and process for 3 to 4 seconds, until crumbly. Scrape sides and bottom of bowl. Break egg over mixture and pulse until soft dough forms. Dough should be very loose and dry.

Coat a 9 1/2-inch springform pan with non-stick vegetable oil cooking spray. Press dough evenly over bottom and 1 1/2-inches up side of pan. Refrigerate dough while preparing filling.

To prepare filling, mix flour and preserves in a medium bowl; fold in berries. Spread evenly over crust. Bake 1 hour and 10 minutes or until crust is lightly browned. Remove from oven; place pan on wire rack; remove sides. Cool 1 hour before serving.

Source: Anna Laufer, The Heart of Pittsburgh


Disclaimer: This giveaway is sponsored by me. I am in no way associated with or have received reimbursement or products from the Heinz Corporation, the publisher of the cookbook, or the school that compiled the recipes. They are products that I enjoy and know others will as well. 

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