Blueberry Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 1 packet baking powder
- 150 g quark (low-fat quark)
- 100 ml milk
- 100 ml oil
- 150 grams sugar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 300 g sour cream
- 3 egg yolks
- 1 tablespoon lemon juice
- 750 g blueberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C. Rinse the blueberries briefly and drain them in a colander. For the dough, put flour, baking powder, quark, milk, oil, 75 g sugar, 1 sachet vanilla sugar and a pinch of salt in a mixing bowl and knead everything well.
- Grease the baking sheet thoroughly or line it with parchment paper. Place the dough on top and roll out with a lightly floured rolling pin, then press evenly towards the edges with your hands. Form a dough edge.
- Distribute the blueberries evenly on the dough. Put the sour cream, egg yolk, 75 g sugar, 1 sachet vanilla sugar, lemon juice and cornstarch in a bowl, stir with a whisk. Distribute the icing evenly over the fruit.
- Bake the blueberry cake on the middle rack of the oven for about 30 minutes. Take out, let cool completely on a rack and cut into square pieces.
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