Blueberry Kuchen

This is a really easy-to-make -- and really delicious -- dessert that showcases fresh blueberries. If --like me-- you have a freezer full of blueberries from the summer, it's a good way to use them up. My friend Karen, the source of many good recipes, passed it along to me. I believe it is from The Vegetarian Pleasures cookbook.

1 stick unsalted butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla
½ tsp almond extract
1 ¼ cup flour
½ tsp baking powder
¼ tsp salt
2 cups fresh blueberries (or frozen, defrosted)
1 Tbsp sugar
¼ tsp cinnamon

Cream the butter and the sugar. Add the eggs and extracts. Add the flour, baking powder, and salt and beat until mixed. Don’t overwork the dough.

Chill dough for 30 minutes. Preheat oven to 350. Press dough into a buttered 9-10” tart pan (or a springform pan).

Mix blueberries, cinnamon and 1 T sugar. Spread over dough. Bake for about 40 minutes, until crust is golden.