Kookoo For Kuchen – South Dakota

South Dakota’s official state dessert is kuchen. Sprichst du auch Deutsch? If you do speak German, you know that “kuchen” means cake. Germans make up the largest ancestry group in the state and they brought their formidable Teutonic culinary skill with them from the old country. You can find literally dozens of variations of this

Peach and Blueberry Kuchen - South Dakota

recipe. Some use yeast for the crust, but we’ve gone with more of a pastry crust. Folks also like to disagree about which fruit is best for kuchen — plum, apple, strawberry, cherry and rhubarb are all good bets. We went with peach as they are in season right now, and added a bit of blueberry preserves for color contrast. We finished our kuchen off with a cream filling topped with streusel. Have a slice for dessert (or even breakfast!) with a cup of coffee or tea.

No trip to South Dakota is complete unless you visit the Black Hills National Forest, Custer State Park and of course, Mount Rushmore, one of the most iconic memorials in the country.

Peach and Blueberry Kuchen

  • Servings: 8-10
  • Difficulty: moderate
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For Crust:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup no sugar added blueberry preserves
  • 2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and well drained on paper towels

For Cream Filling:

  • 1/3 cup sugar
  • 1 rounded tablespoon flour
  • 1/2 cup cream or half and half

For Streusel Topping:

  • 1 tablespoon butter, softened
  • 1 pinch cinnamon
  • 1/4 cup brown sugar
  • 1 tablespoon all-purpose flour


Mix first five ingredients into a large bowl. Cut in the butter using a pastry blender until a coarse crumb is obtained. In another smaller bowl, combine egg and milk. Add quickly to the flour mixture until just combined (batter will be lumpy).

Grease and flour a 9 inch round pie pan or a 9 x 9 square pan. Add batter to pan. Spread blueberry preserves on top of batter, then arrange peach slices in a spiral pattern. Mix ingredients for the cream filling and place on top of peaches. Mix ingredients for the streusel topping until a sandy consistency is obtained. Dot the top of the kuchen with the streusel.

Bake in a 350 degree oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean.