Pumpernickel and Blueberry Quark

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 slice / n pumpernickel, crumbled
1 teaspoon butter
1 tablespoon sugar
0.5 tablespoon ½ hazelnuts, chopped
125 g low-fat quark
1 teaspoon orange juice
1 orange (s), zest from an organic
1 teaspoon vanilla sugar
125 g blueberries (or other soft fruit your choice)

Instructions

Finely chop the pumpernickel. Roast with butter, 1 teaspoon sugar and hazelnuts.
Mix the quark with the orange juice, a little orange peel, vanilla sugar and the remaining sugar until smooth.
Put some blueberries aside as decoration.
Layer the quark with pumpernickel and blueberries in a bowl. Garnish with blueberries, pumpernickel crumbs and some orange peel.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.