Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g blueberries
- 150 g butter
- 120 g suar
- 2 egg (s)
- 150 g quark
- 60 g semolina
- 200 g flour
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- Fat for the shape
For the sprinkles:
- 120 g butter
- 200 g flour
- 80 g suar
- 1 bag vanilla sugar
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites with the salt until stiff. Possibly put in the refrigerator.
- Mix the butter, sugar and egg yolks well, then stir in the low-fat quark. Mix the flour with semolina and baking powder and fold into the mass. Now add the egg white.
- Put the mixture in a round baking pan (26 - 28 cm) that has been greased or lined with baking paper. Spread the blueberries on the batter.
- Knead the ingredients for the crumble and distribute as a crumble on the blueberries. Bake the cake in the preheated oven for about 30 minutes at 180 ° C (top / bottom heat).
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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.
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