Blackberry Custard Kuchen

{ June 16, 2011 @ 6:51 pm } · { Spoon Desserts }
{ Tags: blackberry, cream, easy on the clock }

I most definitely did not do this kuchen justice with this picture. And, unfortunately, there is not another picture I can show you. Suffice it to say this kuchen was so delicious it was gobbled up in under 18 hours. I had planned to take pictures of a slice the next day after returning home from commencement since I baked it in a frenzy the night my relatives flew in from Seattle (and Mom, on her way out to the airport, suddenly requested a baked good to magically appear when she returned).

It was quite delicious though. The blackberries (though raspberries and blueberries would also work well) married perfectly with the slightly sweet custard topping and complementary crust.

I really need to take a class or something so I can better describe. All I can ever seem to say is “mmmmm” while my mouth is stuffed with sugary, creamy goodness.

Just make this!

Blackberry Custard Kuchen
adapted from allrecipes

Ingredients

For crust:

• 1 1/2 c all-purpose flour, divided
• 1/2 tsp salt
• 1/2 c (1 stick) cold unsalted butter, cut in 1-inch chunks
• 2 tbsp heavy cream
• 1/2 c sugar
• 2 pints blackberries, rinsed

For topping:

• 1 c sugar
• 1 tbsp all-purpose flour
• 2 eggs, beaten
• 1 c heavy cream
• 1 tsp vanilla extract

Instructions

Preheat oven to 375F and grease a 13 x 9″ baking dish.

For crust, In a food processor or large bowl, combine 1 cup flour and salt. Pulse in butter or cut in with 2 knives until mixture resembles coarse crumbs. Stir in cream. Press into the bottom of the prepared dish. Combine sugar and remaining 1/2 c flour in a bowl and sprinkle over crust. Arrange blackberries atop sugar/flour mixture.

For topping, Combine sugar and flour. Then add in eggs, cream, and vanilla. Pour over berries. Bake for 40-50 minutes or until lightly browned. Can be served warm or chilled.

Are you partaking of the berry season?

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