This Creamy Blueberry Cake combines a buttery crust with a rich, luscious filling and is dotted with vibrant blueberries, making it an absolute delight. The creamy quark and cream cheese mixture, enhanced with lemon zest and vanilla, offers a refreshing tang that complements the sweetness of the blueberries perfectly. This cake is not only a visual treat with its colorful bursts of blue but also a palate pleaser with its blend of creamy and fruity flavors.
Why You’ll Love This: The recipe provides a perfect balance of texture and flavor, featuring a crispy crust and a soft, creamy center, bursting with the juiciness of fresh blueberries. The addition of a water bath during baking ensures that the cake cooks evenly without any cracks, preserving its beautiful appearance. This cake is straightforward to prepare, making it an excellent option for both novice bakers and experienced cooks looking to whip up something quick and impressive.
Perfect Occasion: This Blueberry Cake is ideal for a variety of occasions, from family gatherings and picnics to more formal celebrations like brunches or tea parties. It’s also perfect for seasonal events in the summer and fall when blueberries are at their peak, providing a fresh and natural sweetness that enhances the cake’s overall flavor.
Decoration Tips: For a beautiful finish, dust the top of the cake with powdered sugar before serving. You can also garnish with additional fresh blueberries and a few mint leaves for a touch of green. If desired, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- For the Crust:
- 200g cold butter, cubed
- 400g flour
- 100g sugar
- 1/2 tsp baking powder
- 1 egg
- For the Filling:
- 500g low-fat quark
- 350g cream cheese (double cream)
- 200 ml heavy cream
- 3 eggs
- 180g sugar
- 70ml sunflower oil
- 1 packet vanilla sugar
- Zest of one organic lemon
- 1 tbsp lemon juice
- 1 packet vanilla pudding powder
- Additionally:
- 2 tbsp flour (for the streusel)
- Butter (for greasing the baking form)
- 300g blueberries
- Powdered sugar for dusting
- Preheat your oven to 175°C (347°F). Place a baking dish filled with water in the oven to create a water bath.
- For the crust, combine flour, sugar, baking powder, and butter in a bowl. Use your hands or a pastry blender to mix until crumbly. Add the egg and mix until a dough forms. Press the dough into a greased baking form, creating an even layer.
- For the filling, blend quark, cream cheese, heavy cream, eggs, sugar, sunflower oil, vanilla sugar, lemon zest, lemon juice, and vanilla pudding powder until smooth.
- Pour the filling over the crust and evenly distribute the blueberries on top.
- Bake for 60 minutes. After baking, slightly open the oven door and let the cake cool down inside the oven to prevent sudden temperature changes that can cause cracks.
- Once cooled, remove from the oven and dust with powdered sugar.
Enjoy crafting and savoring this Creamy Blueberry Cake, a perfect blend of sweet and tangy flavors that will make your dessert time special!
