Blackberry Kutchen
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 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1101
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).