Blueberry yoghurt cubes

Bo Carpenter
5 1
75 mins
75 mins


Servings: 30
  • 300 g Frozen blueberries
  • 125 g + 350 g + 150 g sugar
  • 7-10 Tbsp some + 350 g soft butter
  • 7-10 Tbsp some + 350 g flour
  • 6 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1⁄2 Package Baking Powder
  • 150 g + 500 g whole milk yoghurt
  • 2-3 Oranges
  • 8 sheets white gelatine
  • 500 g Whipped cream
  • 60 g Pistachio kernels


  1. 1

    Put blueberries in a bowl, sprinkle with 125 g sugar and defrost. Grease the fat pan of the oven (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

  2. 2

    Separate eggs. Beat egg whites and 1 pinch of salt until stiff and chill. Whisk 350 g butter and 350 g sugar with the whisks of the mixer until white and creamy. Stir in the egg yolks one by one. Mix 350 g flour and baking powder, stir in 150 g yoghurt briefly.

  3. 3

    Carefully fold in 3 portions of egg white. Put the dough into the fat pan and smooth it down. Bake in a hot oven for about 20 minutes.

  4. 4

    For the organic orange syrup, wash hot, dry and rub the peel. Squeeze all oranges and measure 300 ml juice. Bring the orange juice, zest and 150 g sugar to the boil and boil down over a high heat for 6-8 minutes until syrupy.

  5. 5

    Take out the cake and sprinkle with the still hot syrup. Let it cool down on a cake rack.

  6. 6

    For the cream, soak gelatine in cold water for about 5 minutes. Crush the blueberries slightly with a fork and stir in 500 g yoghurt. Squeeze the gelatine and dissolve at low heat.

  7. 7

    First stir 2-3 tablespoons of yoghurt cream into the gelatine, then stir everything into the remaining cream. Put it in a cold place. Whip the cream until stiff and fold in as soon as the cream begins to gel.

  8. 8

    Halve the bottom crosswise. Spread blueberry cream evenly on the cake base and smooth it down. Chill for about 2 hours. Chop the pistachios. Cut the cake into pieces and sprinkle with pistachios.

Nutrition Facts

320 kcal
33 g
18 g
5 g