Blueberry kuchen (chile) a Guest post

It is with great pleasure to have a a guest post from Gloria from one of my favorite blogs Canela Kitchen especially for wonderful cakes served with tea.


Gloria is a sweet Mum to twins and lives in Chile a country on my bucket list. I asked for a traditional recipe from there and so interesting to learn that German cakes are famous in Chile. I hope one day to visit Chile and have tea and cake with my friend Gloria ;-)

Rebecca from the lovely blog Chow & Chatter invited me to make a guest post, I accepted with
pleasure I love Rebecca blog, love her recipes, her travels and pics... and her kids LOL

She said I would make any recipe from Chile, I choose this Kuchen recipe with blueberries, especially all of you are in summer and can use blueberries or others berries.

In Chile we have a large tradition of german cakes or kuchen because in the south of Chile arrived many german people with their recipes and we love especially for Tea Time and if you want to look other kuchen see here, Normally is a cake with cream and fruits (berries or others)

Anyway Im from the South of Chile a place where rain a lot of time in the year and we love take tea or coffe with some goodies, so this was a natural choose for me.

This recipe is from a friend of mine, Moon a chilean that live in Atlanta, Ga. you can see others recipes of her here
Hope you enjoyed this recipe as I did !

Ingredients

80 grs. soft butter
1/2 cup of sugar
1 egg
1 1/2 cup all purpose flour
1 teaspoon of baking powder
3 tablespoon of milk
1 tin condensed milk
3 natural yogurt (whole) about 227 grs. c/u
250 grs, blueberries or blackberries

Method

Dough


In a bowl beat butter with sugar and egg.
Add flour and baking powder, alternating with milk. mix well.

Preheat oven to 180 ° c
Grease a round pan about 23 or 24 cm
Put the dough with your hands into the mold leaving a border along the edge of the mold.
Bake crust for 10 minutes. Remove and fill with the blueberries and then filling with the yogurt and condensed milk cream.
Bring back to oven for 20 to 25 minutes until the cream is firm and does not stick to fingers
Remove and let cool before cut.

Filling

In a bowl mix a can of condensed milk and 3 natural yogurts . mix well and refrigerate for 30 minutes.
Then pour the cream over the blueberries and kuchen crust, and place in the oven.

Print Recipe here

Chilean wood cook in the South

(picture from blog Cocinartechile )

Im sharing with

EN ESPAÑOL

Kuchen de arándanos

Rebecca del blog Chow & Chatter me ha pedido que le haga un post acerca de Chile con alguna receta, y el kuchen fue mi elección porque yo soy del sur y es caracteristico tomar té o café con un trozo de kuchen, y en verdad, me trae muchos recuerdos de mi infancia y mi mamá o mi abuelita cocinando
para la hora del té.

La receta es de Moon, una amiga blogera chilena que vive en Atlanta Ga. y es absolutamente deliciosa.
Pueden ver otras recetas de Moon aqui.

Ingredientes

80 grs, mantequilla suavizada
1/2 cup of sugar
1 huevo
1 1/2 taza de harina sin polvos de hornear
1 cucharadita de polvos de hornear
3 cucharadas de leche
1 tarro de leche condensada
3 yogurts naturales
250 grs. de arándanos o moras
(naturales o congeladas)

Preparación

Masa

En un bol batir la mantequilla, azúcar y huevo luego agregar la harina y los polvos de hornear alternando con la leche.
Colocar esta masa en un molde redondo enmantequillado de unos 24 cm.
Extender la masa con los dedos dejando una pestaña.
Precalen tar el horno a 180° y cocer durante unos 10 a 15 minutos.
Agregar los arándanos o moras directo a la masa,
Sobre estos vaciar la mezcla de yogurt con leche condensada.

Relleno
Para el relleno mezclar el tarro de leche condensada con los yogurts naturales.
Dejar reposar en el refrigerador por unos 30 minutos y luego vaciar sobre la fruta en el molde,
Llevar nuevamente a horno para que cuaje la crema por unos  25 minutos hasta que se ve firme y no se pegue en los dedos.
Dejar reposar hasta que se enfrie completamente antes de cortar, despues guardar en el refrigerador.