It’s summer (officially)! Today, Monday June 20th marks the first official day of summer. The summer season brings so many excellent mental health benefits. The opportunity to get outside, bask in the warm weather, relax, and enjoy any and all summer activities that you may enjoy.
This past weekend we celebrated my husband’s grandfather’s 90th birthday. What an amazing feat to live this beautiful life for so many years. I truly believe happiness plays a key to a long, healthy life. So I encourage you to take advantage of summer, get outside and soak in that vitamin D!
It was a great celebration, one in which inspired my recipe for this week. The birthday supper featured fresh buns, cold cuts, savory watermelon, a delicious potato salad, and pasta salad, but the true star was the kuchen that I found hiding in the back in the kitchen.
This recipe is the epitome of summer, blackberry kuchen. Berries are one of my favorite fruits to indlulge in during the summer months, because you can find them everywhere in North Dakota. This kuchen can be made with any berry you have on hand; huckleberry, juneberry, blueberry, raspberry, you name it! Kuchen is the german word for cake. It is a classic staple in many kitchens in the Dakotas (and the state dessert of South Dakota, if you wanted to know). The combination of the two is true happiness, one that invokes the same joys as the word summer. So I encourage you to take advantage of summer, get outside and soak of that vitamin D. Find some berries and try this kuchen, it’s divine!
1 c. shortening
1 c. sugar
2 c. flour
1 t. vanilla
4 c. blackberries (or berry of your choice)
2. c. cream
1/2 c. sugar
1 T. flour
1 t. cinnamon
1 t. sugar
Mix crust ingredients and pat into a greased 9×9 baking dish (recipe can be made in a 15 x 10 x 1 pan too). Pour in blackberries. Whisk topping ingredients and pour over fruit. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 40 minutes until golden brown.
Yields: Two 9 x 9 pans or one 15 x 10 x 1 pan