Blueberry cake with sugar sprinkles

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 200 g soft butter
  • 500 g Flour
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 750 g Blueberries
  • 175 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 6 TABLESPOONS Sunflower oil
  • 1 pinch Salt
  • 1 package Baking Powder
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the crumbles, knead butter, 200 g flour, 150 g sugar and vanillin sugar with the dough hooks of the hand mixer. Put it in a cold place. Wash and sort blueberries. For the base mix quark, milk, oil, 50 g sugar and salt. Mix 300 g flour and baking powder and stir about half into the quark mixture. Knead in the rest of the flour.

  2. 2

    Roll out the dough on a floured work surface to a rectangle (approx. 32 x 39 cm) and place on a greased baking tray (32 x 39 cm). Spread the blueberries first, then the crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the cake, let it cool down and cut it into pieces. Whipped cream tastes good with it

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
210 kcal
CARBS
26 g
FATS
10 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesSummerCake