Wednesday, December 26, 2012

Blackberry Kuchen Gluten-free Recipe from Avery Aames


After the holidays, it's probably difficult to think about sweets. You might be sweet-ed out. You might have already set your new year's resolution and decided to diet.

But I happen to adore sweets. I like them when I'm writing early in the morning, which I'm doing even over the holidays -- soon I'll be in full promotional swing for TO BRIE OR NOT TO BRIE, which comes out in 5 weeks!  [Are you signed up for my newsletter? I'm having a contest.  Check it out.]

A good breakfast cake is hard to beat.

This year, Krista posted a European-style blackberry cake that I had to try...HAD TO...but because I need to eat gluten-free, I put it off. Then, I saw blackberries still in the market when I was doing holiday shopping, so I picked some up and decided to experiment. Oh, yum.

This kuchen, a version of Krista's, is great gluten-free. Krista, thank you for your inspiration.


8-inch pie pan or cake pan
canola oil
2 cups blackberries, washed and picked over
(save 3 pretty blackberries as garnish)
2/3 cup sugar
2 egg yolks
1/2 cup sugar
1/4 cup milk (I used nonfat)
1 tablespoon melted butter
1 teaspoon baking powder
1/4 teaspoon salt
1 cup GF flour
1/2 teaspoon Xanthan gum
1 teaspoon vanilla extract
whipped cream (optional)


Lightly grease an 8-inch pie pan or cake pan with canola oil. Mix the blackberries with the sugar and a light sprinkle of cinnamon. Let stand.

Preheat oven to 350 degrees.

Beat the egg yolks with the sugar, add the milk and then the melted butter. Beat well. Mix the baking powder with the salt, GF flour and Xanthan gum, and add to the egg mixture. Scrape the bowl, add the vanilla, and beat one last time.

Arrange the blackberries on the bottom of the pan in a single layer. Pour the batter over top of the blackberries.

Bake 30 minutes. Cool on a rack and refrigerate until set. Loosen edges gently until you can flip it over onto a cake plate.

Serve with whipped cream or ice cream. If you don't want to pipe the cream on the cake, dollop a spoonful in the middle, garnish with 3 blackberries, and pass the whipped cream for those who want it.

Note: I didn’t "flip" this over as Krista suggested. I served in the normal way and it was delicious.  

 * * * * * * *

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  1. Who was it that said "life is short: eat dessert first"? There's no such thing as too much sweets, and blackberries are often overlooked. Sounds yummy!

    1. Thanks, Sheila, I agree with sweets and dessert. Yum.

      Daryl / Avery

      (Quiet day...think everyone is back at the malls.)

  2. With so many people going gluten free, it's great to have you offering alternatives

    1. Libby, glad you like it. I am amazed how easy it is to make a regular recipe gluten-free if you know the basic switch of GF flour (for regular) plus 1/2 teaspoon of Xanthan gum per 2 cups of flour. Baking time stays the same, too. Sure, I could tweak more and add this and that, but that's the basic switch.

      Daryl / Avery

  3. Lovely post, Daryl/Avery, and that top photo is drool-worthy. A real keeper of a recipe for breakfast and coffee/tea breaks. Great gluten-free version. (I've got several "keeper Krista" recipes in my files, too.)Enjoy your holiday week! ~ Cleo

    1. Cleo, lol. Drool-worthy? Okay, if you say so. :) (Wish I knew the major secrets to food photography. You really helped me with the white backgrounds!)

      Enjoy your week, as well.

      Daryl / Avery

  4. Oh my goodness! I'm so glad it worked out well for you. It looks fabulous!

    ~ Krista

    1. Krista, I love to try many of the recipes that my fellow MLK'ers make. This one really "spoke" to me. I felt like Alice. "Eat me."

      BTW, I'm much much taller now. LOL

      Daryl / Avery