Shelly's Recipe

LEMON BLACKBERRY KUCHEN

Category: Desserts

Cake
1 cup all-purpose flour
1/2 cup sugar
1/8 tsp salt
1 tsp baking powder
1/4 cup butter, melted
2 large egg whites, yolks reserved for filling
2 tbsp milk or buttermilk (optional)
1/2 tablespoon lemon zest
1 tsp pure vanilla extract

Filling
1 1/2 cups non-fat Greek yogurt
1/2 cup sugar
2 large egg yolks
1 large egg
1/2 tablespoon lemon zest
1/2 tablespoon lemon juice
1 tsp pure vanilla extract
6 ounces fresh blackberries

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray.

In a medium bowl, whisk together flour, sugar, salt and baking powder. Add melted butter, egg whites, lemon zest, optional milk and vanilla. Stir until a soft cookie-like dough forms. Press dough lightly into bottom of prepared pan. Set aside.

In a large bowl, whisk together yogurt, sugar, egg yolks, egg, zest, lemon juice and vanilla extract until smooth. Let sit for 5 minutes.

Spread berries evenly on top of dough. Pour yogurt mixture over berries. Bake for 45-55 minutes, or until center is set but still jiggles when gently shaken. Cool in pan for 15 minutes. Remove outer ring and cool about an hour. Cover and chill for 4 hours, or until ready to serve. Serves 8 - 12