Fresh Blackberry Kuchen

[Linda in MO]

I don't think I had ever made or eaten a kuchen until a couple of weeks ago when I made this Blackberry Kuchen that I found on How to Eat a Cupcake blog. It was really good!

* Exported from MasterCook *

Fresh Blackberry Kuchen

Recipe By :Better Homes and Gardens: New Baking Book
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Cake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh blackberries (original recipe called for raspberries and would also be good w/blueberries) -- I used 2 1/2 cups or so of blackberries
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup butter -- melted and cooled
2 egg whites (save yolks for filling)
1 teaspoon vanilla
FILLING:
1 1/2 cups plain low-fat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 egg yolks
1 egg
1 1/2 teaspoons lemon zest
1 teaspoon vanilla

Preheat oven to 350 degrees.

In medium mixing bowl, combine 1 cup flour, 1/2 cup sugar, and the baking powder.

Add butter, egg whites, and 1 teaspoon vanilla. Stir by hand, until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle with berries.

For filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, and 1 teaspoon vanilla. Mix until smooth; pour over berries in springform pan.

Bake in a 350 degree F oven about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in pan on wire rack for 15 minutes; remove side of pan. Cover; chill in refrigerator for 4 to 24 hours.

To serve, remove pan bottom. Transfer to a platter.

Nutrition facts per serving (12): 187 cal., 6 g total fat (1 g sat. fat), 55 mg chol., 111 mg sodium, 30 g carbo., 1 g fiber, 4 g pro.

Source:
http://howtoeatacupcake.net/2009/07/...ry-kuchen.html

My Notes: I made this today following the original BH&G recipe except using the fresh blackberries. I baked it for 2 extra minutes. It's delicious! The smell and taste of the yogurt was much more pronounced before it was chilled. And the very center of the cake part still seemed a bit undercooked. Maybe it's supposed to be gooey in the center. It might have been that way because I used a bit more blackberries, too. Anyway, I will definitely make this again. It reminds me a bit of the St. Louis Ooey Gooey Butter Cake that I make, which is also delicious.

NOTES : From How to Eat a Cupcake Blog: This is really yummy! The recipe I used is from Better Homes and Gardens: New Baking Book. It's a dense cake on the bottom with a sweet/tart, lemony yogurt custard on top. Oh yeah, there's also loads of BLACKBERRIES! I absolutely LOVE the flavor of blackberries and lemon together. I also love the flavor of yogurt with honey. So I replaced some of the sugar in both the cake and the custard recipe with a bit of honey. The end result is a fabulously refreshing dessert that is totally perfect for summertime! If you have any kind of fresh berries sitting in your fridge dying to be eaten before they get wrinkly and mushy, you MUST make this kuchen!

[donleyk]

Thanks for posting. Our blackberries are producing nicely and I've been looking for recipes to use them in.

[Anne]

This looks great - I love the category name breakfast cake. It is on the menu for next weekend.

[SusanMac]

I just read a great cookbook review in Gourmet for this category. The book is "Rustic Fruit Desserts", I think. Sounds yummy, and already on hold at my library. I've never had a kuchen either.

[Linda in MO]

Originally Posted by Anne

This looks great - I love the category name breakfast cake. It is on the menu for next weekend.

Actually I have it in 2 categories in Mastercook..."breakfast" and "cake". I guess I should have added a comma. Hope you guys enjoy it.

donleyk, here's my favorite recipe for using fresh blackberries. This pie is awesome! I make it every summer when I can get fresh blackberries.

* Exported from MasterCook *

For-The-Glory Blackberry Pie

Recipe By : Better Homes and Gardens
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Pie/Cobber/Crisp


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unbaked pie shell -- (9 inch)
3/4 cup sugar -- (3/4 to 1 cup)
1 carton dairy sour cream -- (8 ounce)
3 tablespoons all purpose flour
1/4 teaspoon salt
4 cups FRESH blackberries (NOT frozen)
1/4 cup fine dry breadcrumbs (I usually use a bit more)
2 tablespoons sugar
1 tablespoon butter -- melted

1. Preheat the oven to 450 degrees.

2. Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil. (First, I freeze my crust for a bit, maybe 15 min? Then I line it w/heavy duty foil that I have sprayed the bottom w/Pam, then fill with dried beans. This is to prevent the crust from shrinking and collapsing). Bake in the 450 degree F oven for 5 minutes. Remove the foil and bake for 5 minutes more. Remove the pie shell from the oven and cool slightly. Reduce the oven temperature to 375 degree F.

3. Meanwhile, in a small bowl stir together the 3/4 to 1 cup sugar, the sour cream, 3 tablespoons flour, and 1/4 teaspoon salt until combined. Set aside.

4. Place the blackberries in the prebaked pastry shell. Spread the sour cream mixture evenly over the berries.

5. In a small bowl, stir together the bread crumbs, the 2 tablespoons sugar, and the melted butter. Sprinkle the bread crumb mixture on the sour cream mixture.

6. Cover the edge of the pie with foil and bake in the 375 degree F oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or until the top of the pie is golden and the berry mixture bubbles slightly.

Makes 8 servings

Nutritional facts per serving
calories: 353 , total fat: 17g , saturated fat: 7g , cholesterol: 17mg , sodium: 187mg , carbohydrate: 50g , protein: 4g

NOTES : The cookbook says you can substitute fresh blueberries or fresh raspberries for the blackberries. I bet a combination of berries would be wonderful.

It is wonderful! My blackberries weren't very sweet, so I used 1 cup of sugar but next time will just go with 3/4 cup. I used light sour cream because that's all I had in the house and it worked fine. And I used wheat bread crumbs for the topping, because yet again, that's what I had on hand. In the cookbook, they show the sour cream layer over the blackberries, but my pie doesn't have a definite sour cream layer. The sour cream mixture mixed all through the berries. It makes 8 servings, but a small piece is actually very satisfying, so I think you could easily serve 10 people with this pie. And this is coming from someone who is never satisfied with a small serving of dessert! And I didn't know how you were supposed to serve the pie, so we ate some at room temp. and some cold. Good either way.