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