1 cup all-purpose flour
2 Tablespoons sugar
1 stick (1/2 cup) cold butter or margarine (not spread), cut in small pieces
1 Tablespoon lemon juice
2 Tablespoons all-purpose flour
1/2 cup sugar
1/8 teaspoon ground cinnamon
4 cups (about 1 1/3 pints) blueberries, rinsed and picked over
1 cup red raspberries
Place oven rack in lowest position.
Heat oven to 400°F.
Have ready a 9-inch tart pan with removable bottom or a 9-inch springform pan.
To make crust in food processor:
Process 1 cup flour, 2 Tablespoons sugar and the butter with on/off turns until coarse crumbs form.
With motor running, add lemon juice.
Process until dough leaves sides of bowl.
Remove blade, then dough.
Mix 1 cup flour and 2 Tablespoons sugar in a medium-size bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Sprinkle with lemon juice.
Press crumbs together and knead briefly until mixture forms a dough.
Lightly flour fingers and press dough about 1/4 inch thick over bottom of pan, thinner up the sides.
Go to top of tart pan, about 1 inch high in spring-form pan.
For the filling:
Mix remaining 2 Tablespoons flour, 1/2 cup sugar and the cinnamon in a large bowl.
Add 3 cups blueberries and stir to mix and coat.
Spread evenly in crust.
Bake 50 to 60 minutes until crust is well browned and filling bubbles.
Remove from oven to wire rack.
Sprinkle with remaining 1 cup blueberries and the raspberries.
Run knife around cake, remove pan sides and place cake on serving plate