Blackberry Kutchen Recipe

Name: Blackberry Kutchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 blackberries (different berries or cherries may be substituted for blackberries if desired) or 2 cups frozen blackberries (different berries or cherries may be substituted for blackber…; Filling; 1 1/2 cups plain low-fat yogurt; 2 tablespoons all-purpose flour; 1/2 cup sugar; 2 large egg yolks; 1 large egg; 1 1/2 teaspoons lemon zest (from about 1/2 a lemon); 1 pinch salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract

Servings: persons

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 blackberries (different berries or cherries may be substituted for blackberries if desired) or 2 cups frozen blackberries (different berries or cherries may be substituted for blackberries if desired)
Filling
1 1/2 cups plain low-fat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 large egg yolks
1 large egg
1 1/2 teaspoons lemon zest (from about 1/2 a lemon)
1 pinch salt
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

1
Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
2
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.
3
In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
4
Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
5
Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
6
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.
7
To serve, remove the pan bottom. Transfer to a platter.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup sugar, 1/8 teaspoon salt, 1 teaspoon baking powder, and more.

Yes, Blackberry Kutchen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackberry Kutchen

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