Southern Chilean blackberry kuchen

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  • For the crust:
  • 2.6 oz salted butter at room temperature
  • 1/2 cup white granulated sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/3 cup whole milk
  • 2 tsp baking powder
  • Zest of 1 lemon or orange

For the filling:

  • 26.5 oz unflavored Greek yogurt
  • 1 can condensed milk, about 14 oz
  • 9 oz fresh blackberries


Pour the condensed milk and yogurt into a bowl, then mix and put in the fridge while making the crust. For the crust:
Preheat the oven to 360°F.
Beat the butter and sugar until foamy, add the egg and continue beating until completely combined.
Sift the flour with baking powder and lemon zest, add half of the butter mixture and continue beating. Add the milk, keep beating and, lastly, add the remaining flour until obtaining a smooth dough.
Butter the mold and put the dough inside. Stretch using your fingers to cover the bottom of the mold and a little up the walls.
Bake the dough in the preheated oven for 15 minutes.

On the warm dough, spread blackberries, then add the yogurt mixture. Bump the mold against the table to remove the remaining air bubbles.
Bake again for 25 minutes or until the batter does not stick to your fingers when you touch it. Allow to cool completely before unmolding and cutting. Enjoy!

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Recipe by: @minigourmet