This easy-to-make dessert is a family favorite which came from my friend, Carolyn Crocker, many years ago, and I adapted it to make it gluten-free. In summer it is wonderful with fresh berries, in winter it compliments any meal and can be made with frozen Maine blueberries. Add a scoop of vanilla frozen yogurt and when you taste it you will feel like you’re in heaven.

Blueberry Kuchen fresh out of the oven

Combine in a medium-large bowl with a pastry cutter until it has the consistency of large crumbs:

1 stick butter

½ Cup brown rice flour

½ Cup almond flour

¼ Cup potato starch or tapioca flour

¼ Teaspoon Xanthan Gum (optional)

Sprinkle of salt

Pour into an 8 x 8 inch baking pan (or a similar size configuration). You can use a spring-form pan, but make sure to place it inside another pan when you bake it.

Pat it down until it is evenly pressed into the pan.

Sprinkle evenly with 1 Tablespoon of white or cider vinegar.

In the bowl that you just emptied of the flour mixture combine:

1 Cup sugar

2 Tablespoons Sorghum flour (or some other gluten-free flour)

½ Teaspoon of Cinnamon

Then add 3 Cups blueberries (either frozen or fresh) and gently mix.

Pour into pan on top of flour mixture  and spread evenly.

Bake at 400° for about 45 minutes, until the crust is slightly browned and the blueberries are bubbling hot.

Take it from the oven and sprinkle with one more cup of blueberries.

Serves about 6 — warm or cold.