We love how sweet blackberries burst with flavor in every bite. They nestle into a tender cake that bakes to perfection. This delectable treat has roots in German baking traditions and showcases the best of summer fruit.
We’ve tested countless variations to perfect our Blackberry Kuchen method. We drizzle a light vanilla cream over the warm cake for a final touch that wows every berry lover. Our approach keeps it simple so we can savor the fruity filling on lazy weekends or at family gatherings.
Tools And Equipment
We rely on the following items to craft our Blackberry Kuchen:
| Tool | Purpose |
|---|---|
| 9-inch springform pan | Provides uniform baking and easy removal of the finished cake |
| Pastry blender | Blends butter into the flour mixture for a tender crumb |
| Measuring cups | Ensures precise amounts of flour sugar and wet ingredients |
| Measuring spoons | Delivers accurate pinches of salt and baking powder |
| Large mixing bowl | Holds batter without splashing or spilling |
| Rubber spatula | Folds blackberries into the batter without breaking them |
| Wire cooling rack | Allows adequate airflow for quick cooling and a crisp cake surface |
We also use a kitchen scale if we need exact measurements for consistency.
We keep a small whisk on hand to blend wet ingredients smoothly.
We position an oven thermometer inside the oven to confirm the correct baking temperature.
Ingredients
We layer our Blackberry Kuchen with simple pantry staples that transform into a soft and fruity delight. Below is a markdown table with precise amounts and notes:
| Ingredient | Amount | Additional Notes |
|---|---|---|
| All-purpose flour | 2 cups (about 280 g) | We level each cup for accuracy |
| Granulated sugar | ½ cup | Provides a lightly sweet crumb |
| Baking powder | 1 teaspoon | Gives rise and structure |
| Salt | ¼ teaspoon | Balances flavors |
| Cold unsalted butter | ½ cup (1 stick) | Creates a flaky crumb |
| Eggs | 2 large | Room temperature ensures smooth mix |
| Vanilla extract | 1 teaspoon | Adds warm aroma |
| Heavy cream | ½ cup | Enhances moisture |
| Fresh blackberries | 2 cups | “The berries are the star” |
We measure these ingredients precisely using our measuring cups and spoons. We keep our butter chilled to achieve a tender bite. We pat our blackberries dry for that burst of sweet flavor in every slice. We rely on each element to capture the essence of a classic German cake and we combine them with care to preserve the brightness of the fruit.
Directions
Here is how we assemble our Blackberry Kuchen from start to finish. We will work step by step to ensure a tender crumb and bright fruit flavor.
Prepare The Crust
- Combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt in a large mixing bowl.
- Cut 6 tablespoons cold unsalted butter into small cubes.
- Add the butter to the bowl and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
- Press the dough evenly into a 9-inch springform pan.
Make The Filling
- Whisk 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt in a separate bowl.
- In another bowl beat 1 large egg, 1 teaspoon vanilla extract, and ¼ cup heavy cream.
- Pour the wet ingredients into the dry mixture and stir gently using a rubber spatula until just combined.
Assemble The Kuchen
- Rinse and pat dry 1 cup fresh blackberries.
- Spoon the filling evenly over the prepared crust.
- Arrange the blackberries on top of the filling.
- Lightly press the berries into the batter with the spatula for an even layer.
Bake And Cool
| Step | Temperature | Time |
|---|---|---|
| Preheat Oven | 375°F | – |
| Bake The Kuchen | 375°F | 25 to 30 minutes |
- Preheat the oven to 375°F.
- Place the kuchen on the center rack and bake for 25 to 30 minutes or until the edges turn golden.
- Transfer the pan to a wire cooling rack and let the kuchen rest for at least 10 minutes.
- Release the springform and allow the cake to cool completely before slicing.
Make-Ahead Tips
We can prepare our crust dough one day in advance. Store it in an airtight container in the fridge. This approach keeps the butter cold before we press it into the springform pan. We can also combine our dry filling ingredients in a sealed container. When we are ready to bake we mix the wet ingredients with our prepared dry mix.
Recommended Storage Times
| Component | Storage Method | Duration |
|---|---|---|
| Crust dough | Fridge | Up to 1 day |
| Assembled unbaked Kuchen | Fridge | Up to 12 hours |
| Fully baked Kuchen | Fridge | Up to 2 days |
We store our cooled Blackberry Kuchen in the fridge. We wrap it in plastic wrap to keep it moist. We reheat slices at low temperature for 5 minutes to revive the crumb without drying it out.
Conclusion
We appreciate how every slice of Blackberry Kuchen turns a few simple ingredients into a special treat
We’re amazed that such an easy recipe can bring so much flavor to our table
We love sharing it with friends and family every chance we get
It’s a joy to watch blackberries transform into soft bursts of brightness in each bite
We hope you’re inspired to bake your own and savor the happiness that comes from this delightful cake
We’re already thinking about our next slice
Frequently Asked Questions
What is a Blackberry Kuchen?
This Blackberry Kuchen is a traditional German-style cake that highlights the natural sweetness of fresh blackberries. It has a simple crust, a lightly sweet filling, and a creamy vanilla drizzle for extra flavor. Enjoy it as a weekend treat or for special occasions.
Which tools do I need?
You will need a 9-inch springform pan, pastry blender, measuring cups, spoons, large mixing bowl, rubber spatula, and a wire cooling rack. An optional kitchen scale, whisk, and oven thermometer can help with accuracy and proper baking temperature.
Can I prepare the crust in advance?
Yes. You can prepare the crust dough one day ahead. Store it in an airtight container in the refrigerator to keep the butter cold. When ready, press it firmly into your springform pan before adding the filling.
How do I store leftover Blackberry Kuchen?
Once cooled, wrap the Blackberry Kuchen in plastic wrap and place it in the fridge for up to two days. This helps maintain freshness and prevents it from drying out.
How should I reheat the slices?
Reheat individual slices in a low oven for about five minutes. This warms the cake without overcooking it. Avoid high temperatures or microwaving, as they can dry out the crumb.