Blackberry and blueberry kuchen

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  • 10.5 oz flour
  • 1.7 oz cornstarch
  • 1 egg
  • 1 oz butter
  • 14 oz Hortifrut blackberries
  • 14 oz Hortifrut blueberries
  • 4.5 oz sugar


Mix the flour with the cornstarch, a pinch of salt, and one egg. Knead everything until obtaining a consistent dough. If the dough is too dry, add some water, and let it rest for 20 minutes.

Roll out until obtaining a thin and resistant dough to cut it and place over a pan, which must be previously covered with a thin layer of butter. Cut some additional thin strips of dough for decoration.

In a bowl, add 14 oz of Hortifrut blackberries and 14 oz of Hortifrut blueberries. Macerate with sugar to taste. After 30 minutes, add the blackberries and blueberries inside the kuchen dough. Decorate adding the dough strips forming diamond shapes. Put in the oven for 20 minutes to 350°F, and enjoy!