Blueberry Kutchen
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
1 9-inch cake
- Serves:
- 12
ingredients
-
Crust
- 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
-
Filling
- 1 1⁄2 cups plain low-fat yogurt (use Greek yogurt for a firmer custard)
- 2 tablespoons all-purpose flour
- 1⁄2 cup sugar
- 2 large egg yolks
- 1 large egg
- 1 1⁄2 teaspoons lemon zest (about 1/2 a lemon)
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon almond extract
- 2 cups fresh blackberries or 2 cups frozen blackberries
directions
- Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
- For the 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, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
- 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.
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