Dakota fruit kuchen from Midwest Made: Big, Bold Baking from the Heartland (page 37) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberries, blackberries, peaches, plums, or nectarines for blueberries.

  • anya_sf on September 05, 2021

    I made 1/2 recipe in an 8"x8" pan. The batter-like dough was too soft to form a border, but it didn't matter. Frozen berries worked fine. Baked 35 min, the cake was slightly overdone (my fault - should have checked early) which made it a little dry. The amount of topping wasn't enough to cover the top - maybe that's how it should be, but I would have liked a bit more since it was tasty and added moisture. Made the night before serving, stored in the fridge overnight, the kuchen made a very nice breakfast, although I'm sure it's better fresh.

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