As a kid, I didn’t like blueberries. Come to think of it, I didn’t like much of anything when it came to food! But every summer my mom would pick fresh blueberries from our bushes and make something called a blueberry cougan. I have no idea where that name came from, but it’s what we always called it. Just the smell emanating from the kitchen while it was baking was enough to let me know that this would be something delicious!
I’m all for any kind of pie or tart that I don’t have to roll out dough! This has few ingredients, doesn’t take long to make, and is sure to be a crowd pleaser. I use a 9 ½” Gobel Standard Nonstick Round Tart Pan from Williams-Sonoma that makes the task even easier.
Using the freshest, plumpest, blueberries will make for the best tasting cougan. I’m lucky to be able to buy these beauties from my local Farmer’s Market.
- ½ cup butter, softened
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 cup of sugar (I use about ¾ of a cup and like to use the ultrafine Bakers sugar)
- 2 tablespoons of flour
- 2 ½ cups blueberries
- 1 cup blueberries for the top
- Preheat oven to 400°. Combine ingredients for the crust. I use my Kitchen Aid mixer with the paddle attachment but you can mix by hand as well.
- When ingredients are combined to form a ball of dough, using your fingers, press it evenly into the tart pan and up the sides. Put aside.
- Using clean dry blueberries, combine them with the sugar and flour. Spread them evenly in the pan and bake for 45 minutes or until crust is golden brown and blueberries are bubbling. I place the cougan on a cookie sheet while baking.
- While still hot, place the remaining blueberries on top. I do them one at a time to make it pretty!
Let cool, slice, and top with vanilla ice cream if you like and enjoy!