Blueberry and Peach Kuchen

Happy Anniversary!  Have I ever done anything (besides this blog) for eight years?  I can’t recall an instance.  Although not a decidedly smooth and constant progression, here we are, eight years later, still muddling along.  Arriving at the eight year mark of this blog has made me nostalgic.  Recently, a friend from early childhood asked for my mom’s kuchen recipe; a summer dessert staple in our home.

I’m unsure where mom found the recipe.  It wasn’t a passed-down generational dish, but something she must have discovered in one of her many cookbooks, women’s magazines, or newspapers. Kuchen – “cake” in German.  I’ve never tried making it, not until today anyway.  So, in remembrance of my childhood (the happier times), in celebration of another summer and 8 years of posting to this blog, I give you mom’s kuchen.

Mom’s Kuchen
Makes one 10×12 or 10×14 kuchen

Make Crust
Preheat oven to 425 degrees.  Cut butter into flour with a pastry blender (I use a food processor).  Beat egg yolks with water.  Add egg mixture to flour mixture and add sugar, lemon zest and lemon juice.  Combine well.  Pat dough into a cookie sheet (10×12 or 10×14).  Chill dough.

Fillings:
Plum (my favorite!):  4 cups sliced plums, 2 eggs, 3 T. cream, 1 ½ cup sugar, cinnamon
Blueberry:                     4 cups blueberries, 2 eggs, 3 T. cream, ½ cup sugar, nutmeg
Peach:                  4 cups peeled & sliced peaches, 2 eggs, 3 T. cream, 1 cup sugar, cinnamon

Make Filling
Lay sliced fruit in rows on dough or scatter dough with blueberries until completely covered.  Beat egg and cream together and drizzle over and around fruit.  Sprinkle with sugar and cinnamon (or nutmeg).  Bake 20 to 30 minutes until crust is golden brown, fruit is soft and top is bubbling.  Cool and cut into squares.