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Blackberry and Apple Kuchen. A yeasted, sweet bread topped with fruit.

Blackberry and Apple Streusel Kuchen

This Blackberry and Apple Streusel is quite simply glorious.Sweetened bread with an incredible fruited and crumble top. Perfect for breakfast or an afternoon treat with tea or coffee. A slab of this will cure all ills.

Course Breakfast, Snack
Cuisine german
Keyword apple, blackberry, bread, kuchen
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 8 people
Calories 452 kcal


For the bread base

  • 400 grams strong white flour
  • ½ teaspoon salt
  • 1 packet dry instant yeast 7 grams
  • 1 teaspoon cinnamon
  • 50 grams butter
  • 150 mls luke warm milk
  • 2 large eggs

For the fruity topping

  • 1 tbsp cream for egg wash
  • 1 medium Bramley Apple
  • 250 grams blackberries
  • 1 teaspoon cinnamon
  • 70 grams caster sugar
  • 70 grams cold butter
  • 140 grams self raising flour


  1. Put the flour in a bowl with the yeast, salt, cinnamon and sugar. I use an electric mixer with dough hook out of pure laziness, but feel free to do it all by hand.

  2. Whisk all the liquid ingredients together and add to the flour, along with the butter, and mix well. You may have to add more milk if the mixture is too dry and rubbly. Keep mixing until it works in and becomes smooth and elastic. About five mins in the mixer, ten by hand. Fabulous stuff.

  3. Cover with cling film until doubled in size.
  4. Punch down and spread gently to fit a greased 30 x 20 cm ish baking tin. Leave to puff up for 15 mins. I put a bit of sunflower oil on my hands if the mixture is sticky and difficult to roll out.
  5. Preheat your oven to 180 C/350 F/Gas Mark 4

  6. Make the crumble mix. I whizz the butter, sugar, flour and cinnamon in the food processor until rubbly but you can rub it all together by hand you mad fools.

  7. Peel and chop the apples into 1 cm dice and put in a bowl with the blackberries. If the blackberries are a little tart mix together in the bowl with two tbsps of caster sugar.
  8. Tumble the fruit gently onto the bread leaving a generous inch free around the edge.Cover all the fruit with the crumble mix.
  9. Beat the egg and cream together and brush the outer edges with it.
  10. Bake in the oven for 35 mins or so. I suggest you keep a close eye on it for several well founded reasons. Number one is to turn the heat down if it starts catching too early, number two is to be witness to the amazing sight of it gloriously baking, burnished and gold with it's fruity crown rising above the tin and thirdly it is to get a whiff of it's incredible smell. It kept me off facebook for at least 30 minutes.

  11. Leave in the tin for five mins before taking out and cutting into wedges. I think it is best served warm and I have reheated left overs covered in wet baking parchment in the oven for ten mins just so I can eat it alone in the cupboard.
  12. Apply To Breakfast Face

Recipe Notes


Nutrition Facts
Blackberry and Apple Streusel Kuchen
Amount Per Serving
Calories 452 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 83mg28%
Sodium 281mg12%
Potassium 196mg6%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 14g16%
Protein 10g20%
Vitamin A 579IU12%
Vitamin C 8mg10%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.