Trier Berry Kuchen

This weekend has left me with loads of fresh berries! There is nothing that saddens me more (in the kitchen) then to throw out forgotten berries. Berries are expensive if you buy them local, organic or a prized possession if grown from your own garden. If you have berries lying around in the fridge then you need to use this quick, easy recipe and give them a new life!

Last year we traveled to visit our family in Germany and our trip was filled with so many special memories. My husband was born in Trier and raised in a very small town called Schillingen (near the border of Luxembourg and France).  Schillingen is a quaint beautiful town  filled with wonderful churches, homes on hills and cobblestone streets. Towns are distanced apart by rolling hills of vineyards, vegetable farms, old castles and beyond breathtaking views. I fell in love with the warm welcomes and open home invites to passing visitors. Every home we visited was filled with the aromas of fresh cakes, pastries, breads and brewed coffee. It was really such an incredible experience to take in.

When I think about my German family I think of warm, rich aromas of kuchen (cake), laughter and love. I created this recipe inspired by them. It’s a very simple recipe and it is flourless, using almond meal in place of flour. Trier Berry Kuchen is filled with warm berries, a rich flavorful (not too sweet) batter with a hint of cinnamon and lemon and topped with a berry jam! The batter is dense yet airy and moist and I added almond meal to give the batter a nutty texture creating the perfect bite! Serve with hot coffee!

To my German family across the world: Ich vermisse dich! (I miss you!)

Beautiful Berries
Trace it!
Butter sides
Whip eggs and sugar until foamy
Add almond meal
Add berries to bottom of pan


                              Pour batter over evenly!

Bake 40 mins at 375
Spread with jam
Enjoy with coffee

I hope you enjoy!

Printable recipe below!






Trier Berry Kuchen

  • Servings: 8
  • Difficulty: easy
  • Print



  • 200 grams almond meal
  • 1/3 cup of sugar
  • 1 tbsp of unsalted butter (room temp)
  • dash of cinnamon
  • 3 large eggs
  • 1/2 cup of milk
  • 1 cup of heavy cream
  • 2 tsp of vanilla extract
  • pint of fresh raspberries and blackberries
  • zest from two lemons
  • raspberry jam
  • pinch of salt
  • confectioners sugar

To serve: Sprinkle confectioners sugar on top and serve warm!


  1. Preheat oven to 375
  2. Trace bottom of spring form pan on parchment paper and cut to fit. Butter sides of spring form pan.
  3. Beat eggs and granulated sugar together on medium-high speed until light and fluffy. Turn mixer down to low-speed and add almond meal, salt, cream, milk, vanilla, and lemon zest. Once incorporated set dish aside.
  4. In one layer add berries to bottom of springform pan.
  5. Pour batter over top of the berries and bake for 40 mins or until golden. When batter starts to rise poke with a tooth pick to collapse and continue to bake.
  6. Top with a berry jam and sprinkle with confectioners sugar, serve warm with hot coffee!

Recipe notes & tips:

  1. You can substitute for your favorite berries!
  2. Use your favorite jam!
  3. For nut allergies use flour and for gluten allergies use almond meal!
  4. The berries will create a moisture at the bottom of the cake (once cooled)- no fear that is what makes it taste so delicious!











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