This blackberry kuchen is a delicious recipe, it´s filling is made with yogurt and is very similar in texture and flavor to the cheesecake.
About the filling of this kuchen:
Although it can look very similar to the German style raspberry kuchen, or the poppy seed pie the filling of both kuchens is different, the raspberry and poppy seed fillings are based on milk thickened with cornstarch, something like pastry cream, while in this southern kuchen of blackberries, we´ll make the filling based on Greek yogurt sweetened with condensed milk, So the result is closer to a cheesecake in flavor and texture.
About the yogurt in the filling:
If you don´t have plain Greek yogurt, don´t worry, you can use Greek vanilla yoghurt or replace it with traditional unflavored or vanilla yogurt, but keep in mind that if you use Greek yogurt the result will be better, since it will be creamier. TIP: depending on the yogurt you use the cooking time can vary, so instead of measuring the exact time it takes in the oven, the most important thing is that when gently (and carefully since it will be hot) touching the kuchen, the filling does not stick to the fingers.
Can I replace the blackberries? or use frozen berries?
Yes, and yes! you can make this recipe with raspberries, strawberries, cherries and blueberries. If you use frozen is important that they are well defrosted and drained.
How to store and shelf life:
Once our blackberry kuchen is cold we can store it covered in the refrigerator, I recommend that if you are planning to keep it for more than 3 or 4 days in the refrigerator then cover it with plastic foil touching the filling, that way it won´t dry out and crack.
If you have to many blackberries and want to preserve its try this recipe of blackberry jam without pectin.
This blackberry kuchen is so delicious and simple. Its filling is made with yogurt and is very similar in texture to cheesecake.
For the crust:
- 1/3 cup salted butter at room temperature
- 1/2 cup granulated white sugar
- 1 egg
- 2 cups flour all purpose
- 1/3 cup whole milk
- 2 teaspoon baking powder
- zest of 1 lemon or orange
For the filling:
- 26 oz Greek yogurt plain or vanilla
- 1 can condensed milk 14 oz
- 2 1/2 cups fresh blackberries
We make the filling:
Mix the condensed milk and yogurts in a small bowl, and store in the refrigerator while we make the crust.
We make the crust:
Preheat the oven to 350ªF.
Beat the butter with the sugar until it is foamy, add the egg and continue beating until it is well combined.
Sift together the flour with the baking powder and lemon zest and add half to the butter mixture, continue mixing with the mixer. Add the milk and continue beating and finally the rest of the flour until you have a homogeneous dough.
Butter the pie plate and put the dough inside. We stretch it with our fingers to cover the entire bottom and leave the edge a little higher.
Cook the dough in the preheated oven for 15 minutes.
On the warm dough spread the blackberries, then add the yogurt mixture, gently tap the mold against the table so that the air bubbles that may remain come out.
Bake again for 25 minutes or until the mixture does not stick to your fingers when touched. Let cool completely before unmolding and cutting and enjoy!