John Myers
Blueberry Curd Cake
The perfect blueberry curd cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 200 g Soft butter
- 100 g Sugar white
- 2 Free range eggs
- 50 g Oat flakes
- 350 g Flour
- For covering:
- 1 Glass Blueberries 205 grams drained weight
- 1 packet Vanilla sugar
- For the crowd:
- 100 g Soft butter
- 150 g Sugar white
- 3 Free range eggs
- 500 g Quark lean
- 250 g Mascarpone
- 1 packet Custard powder
- 5 tablespoon Blueberry juice
- Put the blueberries in a colander and drain well. Collect the juice.
- For the dough, beat the butter and sugar in a mixing bowl until frothy. Add the two eggs and stir in. Mix the flour with the oat flakes and stir in two portions. Pour the dough into a prepared springform pan and distribute it.
- For the mixture, beat the butter and sugar in a bowl until frothy. Add the quark and mascarpone and stir everything well. Now stir in the eggs. Finally stir in the custard powder and juice.
- Put the drained blueberries in a bowl, sprinkle with the vanilla sugar and mix. Spread the blueberries on the dough and pour the quark mixture on top.
- Place the cake in the oven preheated to 175 degrees (convection) and bake for approx. 45 minutes. If the surface gets too dark, cover the last 10 minutes with aluminum foil. After the baking time, take it out of the oven and let it cool down in the tin. After cooling, remove the rim of the springform pan and put the cake in the refrigerator overnight.
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