Saturday, November 14, 2009

Blackberry Kuchen

2009.11.12 Blackberry Kuchen

Oh blackberry kuchen, could I have fallen any harder for you? It had seemed a lost cause to drag myself out of bed this dreary Friday morning. That is, until I remembered you sitting so prettily in the fridge. Just waiting for my curious fork. For my eyes to widen as taste buds registered your delightfully tangy sweetness, your unexpected creaminess. I'm still rather embarrassed at how a squeal of delight escaped right then.

2009.11.12 Blackberry Kuchen

And while we're having our little chat, let me just say sorry for ever doubting your potential. With a measly 4 tablespoons of butter and low-fat yogurt, your ingredient list didn't quite scream "fabulous!" Oh but you were, and it's ironic now that you've made me giddier than most cakes with 2-3 times the fat. You were a hit with my coworkers too and sadly disappeared faster than I could say "seconds." But no matter. I expect to bring you back within the week to meet my mom. Yes, you're that good. But do try not to let it go to your head. Yours truly, Xiaolu.

Blackberry Kuchen [Printable Recipe]
Adapted from Better Homes and Gardens: New Baking Book via How To Eat A Cupcake
Makes 1 9-inch cake (up to 12 servings)

XIAOLU'S NOTES: I think any berries or cherries or even peaches would work well in place of the blackberries. Though the directions say not to grease the pan, I lined the base in parchment and might lightly grease the sides next time to ensure a clean release.

1 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/4 cup butter, melted
2 large egg whites (save the yolks for the filling)
1 teaspoon pure vanilla extract

2 cups fresh or frozen blackberries or raspberries (I used frozen blackberries)

2 large egg yolks (saved from egg whites used for base)
1 large egg
2 Tbsp all-purpose flour
1/2 cup sugar
1 1/2 cups plain low-fat yogurt [use Greek yogurt for a firmer custard]
1 1/2 tsp lemon zest (from about 1/2 a lemon)
a pinch of salt
1 tsp pure vanilla extract
1/4 tsp almond extract (optional)

Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.

For the filling, place egg and yolks in a large mixing bowl then mix well. Sprinkle with 2 tablespoons flour and stir again until smooth. Add 1/2 cup sugar, yogurt, lemon zest, salt, and vanilla and almond extracts. Mix until evenly incorporated; set aside.

2009.11.12 Blackberry Kuchen [Collage]

In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder. Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.

Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.

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


  1. OoOoOoO I've always wanted to try kuchen!!! I might just HAVE TO now!

  2. You know a recipe is good when you bring it home to meet the parents :p. This does look incredibly delicious and I am amazed with how little butter it has! So good.

  3. Michelle - I believe kuchen is a term that's encompasses a lot of different cakes. Cassie has more info about that on her site. All the types I've ever seen look great though, so I hope you do end up trying this or another recipe!

    Joanne - Yea I'm getting nervous...I hope my mom likes it =p. This is fairly healthy for a cake, but of course the second I told this to my friend at work, she got another slice hehe.

  4. This looks awesome. I will try out for dessert tomorrow! Yum
    I like your blueberry muffins too. I use Creme Frashe in place of yogurt.
    Great blog!

  5. Oh, I love when food makes you squeal! LOL And blackberries are one of my favorite foods on the planet. This looks absolutely wonderful!!!

  6. Sounds easy and tempting to do..I will try it with mango..I wonder if that will work? But I'll try...and it looks beautiful there was cheese on the top! tq 4 sharing)

  7. Jane - Thank yer!

    Shel - Let me know how it goes. Creme fraiche in the muffins sounds amazing. It can only make things tastier!

    Michelle - Haha you should have seen my boyfriend when I then run over to offer him a bite as he was brushing his teeth. What can I say but that I am truly passionate about food hehe.

    Zurin - I think mango would be a delightful twist. Really, any fresh fruit that would taste good against yogurt or cream cheese should be a good substitute.

  8. You're funny :D

    Glad you liked your kuchen :)

  9. Thanks, Alicia. I'll be the first to admit I go cuckoo for my sweets!

  10. Oh I'm glad to see someone else's kuchen!! It looks yummy!

  11. It was delicious, Cassie! Thanks so much for introducing me to this recipe. Love love your blog as well.

  12. Oh heaven! I think this one is probably much better than the one I made and keep forgetting to blog.

  13. Haha I'm sure yours was wonderful as well, Laura! Cannot wait to see the recipe.

  14. Haha what an adorable letter to the kuchen. It looks so good! I've made a kuchen once but it looks like it was quite different from this one - more cakey and dry (well not bad dry, just not wet like a cheesecake). I love how this has a cake on the bottom and a custardy layer on top.

  15. Thanks, tehe. I was feeling a bit silly that day. OoO are you taking about your plum kuchen post? I do so <3 the custard layer here, but I want to try a drier kuchen too.

  16. Oh man, this looks AMAZING! I have never tried kuchen but this might ruin my healthy eating streak!

  17. Hehe. I must have pretty low "healthiness" standards 'cause I thought this was(only about 200 calories per slice I believe)! Thanks for comin' by!

  18. I tried this blackberry kuchen recipe yesterday, and it was total success,it's absolutely fabulous!!!i made it with a mix of raspberry and blackberry, and it was fantastic, not too sweet, and the texture is amazing!This is a new favourite! and to top it all it's very easy to make too!Thank you sooo much!:)

  19. Yay! I'm so glad it worked out just as well for you.


I love hearing from you all! Please leave me a message if you have questions, advice, or just to let me know you stopped by. Your feedback is always very much appreciated. Thanks! <3 Xiaolu