Super Juicy Blueberry Pie, Not That Sweet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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