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Blueberry-Raspberry Kuchen


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


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

Preheat oven to 350 degrees.

To prepare crust, place flour, sugar and baking powder into a food processor. 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. 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.

Yield: 8 servings.

Anna Laufer in "The Heart of Pittsburgh"

Thursday, June 10, 1999

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