Blueberry Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g suar
- 120 g butter
- 180 g flour
- 1 pinch (s) salt
- 4 medium egg (s)
- 500 g blueberries
- 350 g cream cheese
- 4 tablespoon poppy seeds
Print Recipe
Pin Recipe Instructions
- Knead 60 g sugar, butter, flour and salt together and cover the shortcrust pastry in a cool place for at least 30 minutes.
- Preheat the oven to 180 degrees. Press the dough evenly into a buttered tart or springform pan and pull it up a little at the edge. Prick several times with a fork to avoid the formation of bubbles. Pre-bake for 15 minutes.
- Spread the blueberries on the pre-baked dough. Beat the eggs with 140 g sugar until frothy and then mix with the cream cheese and poppy seeds. Spread this cream evenly over the blueberries and bake the cake for another 35 minutes.
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