Blackberry kuchen

This blackberry kuchen is a delicious recipe, its filling is made with yogurt and is very similar in texture and flavour to cheesecake. Like any southern recipe, it is very similar to a German recipe.

Although it can look very similar to the German style raspberry kuchen, the filling of both kuchens is different, the raspberry filling is based on milk thickened with cornstarch, something like a pastry cream, while in this southern kuchen of blackberries we will make the filling based on Greek yogurt and sweetened with condensed milk, So the result is closer to a cheesecake in flavour and texture.

If you do not have plain Greek yogurt do´nt worry, you can use vanilla or replace it with traditional unflavored yogurt or vanilla, anyway if you use Greek yogurt the result will be better, since it will be creamier. TIP: that depending on the yogurt you use the cooking time can vary, so more than in the time that our kuchen takes in the oven, the most important thing is that when touching it gently (and carefully since it will be hot) the filling does not stick to the fingers.

Once our blackberry kuchen is cold we can store it covered in the refrigerator, I recommend that if you have it more than 3 or 4 days before refrigerating it cover it with plastic foil (alusa foil type) touching the filling, so they will prevent it from drying out and cracking.

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Blackberry kuchen

This southern blackberry kuchen is a delicious recipe, its filling is made with yogurt and is very similar in texture to cheesecake. Like any southern recipe, it is very similar to a German recipe.

Course Dessert

Cuisine german cuisine, latin cuisine

Keyword blackberries custard kuchen, blackberries kuchen, blackberries kuchen with yogurt, blackberries pie, blackberries pie with yogurt, blackberries tart, blackberries tart with yogurt, blackberries yogurt kuchen, blackberries yogurt pie, blackberries yogurt tart, blackberry custard kuchen, blackberry kuchen, blackberry kuchen with yogurt, blackberry pie, blackberry pie with yogurt, blackberry tart, blackberry tart with yogurt, blackberry yogurt kuchen, blackberry yogurt pie, blackberry yogurt tart

Prep Time 15 minutes

Cook Time 25 minutes

Servings 12

Calories 420kcal

Author Irene Mercadal

Cost Medium

Ingredients

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

Instructions

We make the filling:

• Put the condensed milk and yogurts in a well, mix well 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 well foamy, add the egg and continue beating until it is well incorporated.
• 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 a homogeneous dough is obtained.
• Butter the mold and put the dough inside. We stretch it with our fingers to cover the entire bottom and leave the edge a little higher.
• Take the dough to 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!