Trading Post: Mom's Blueberry Kuchen

Kathryn Rem

The only thing better than a blueberry dessert is an easy blueberry dessert.

Tracy Owens of SpringfieldIll., shares a recipe from her mother, Betty Pullin, that has been a family favorite for years.

“It’s a lovely dessert and very easy to make. I always make it during blueberry season,” Owens said.

Mom’s Blueberry Kuchen


1½ cups flour

3 tablespoons sugar

1 ½ sticks butter

1½ tablespoons vinegar


3 cups blueberries

¾ cup sugar (cut down on sugar if blueberries are really sweet)

3 tablespoons flour

2 dashes cinnamon


1 cup blueberries

Crumble crust ingredients together and pat on bottom of 9-inch springform pan and up 1-inch on sides.

Mix filling ingredients together and pour into crust.

Bake at 400 degrees for 1 hour.

Top with 1 cup of blueberries when it comes out of the oven. Mom always picked the prettiest ones, and gave them a light sprinkling of sugar.

Makes about 8 servings.


Want a milkshake without all of the calories?

Diane Spilker of Springfield makes low-cal milkshakes with the thickness of ones made with ice cream.

1. Freeze strawberries, others berries or mangos on a cookie sheet so they freeze individually.

2. Put some of the frozen fruit, milk (skim if dieting) and sugar or sweetener in a blender. Whirl.

“The berries freeze the milk, so it’s thick like a milkshake,” she said. “Keep the frozen fruit in a bag in the freezer and you can make the drink whenever you want.”

Summer Vegetable Potato Salad

From Better Homes and Gardens

1 pound small yellow or red new potatoes, sliced

2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed

4 Roma tomatoes, sliced or cut into thin wedges

1/4 cup fresh basil leaves, torn

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon finely chopped shallot or red onion

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar

1/2 cup crumbled feta cheese

Fresh basil leaves

In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.

For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.

Sprinkle salad with feta cheese and basil leaves.

To make ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

Makes 8 to 10 servings.

Fresh local produce is abundant now. Please send the Trading Post your tried-and-true recipes that call for onions, lettuce, radishes, berries, peaches, corn, tomatoes and other spring/summer crops.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail Please include your name, city and daytime phone number.