Vogtland blueberry cake

Ingredients for 1 servings:

• 400 g flour
• 25 g yeast
• 2 tbsp sugar
• 200 ml milk
• 80 g butter
• 1 egg(s)
• Flour , for editing
• 1 kg blueberries, fresh or from the jar
• 500 g quark
• 125 ml milk
• 1 egg(s)
• 2 tbsp cornstarch
• 3 tbsp sugar
• 1 tsp lemon zest, grated
• 1 lemon(s), juice
• 500 ml sour cream
• 2 eggs
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Country woman’s recipe for the baking tray, for 16 pieces

Dough: Sift the flour into a bowl and make a well in the center. Whisk the yeast and sugar in lukewarm milk and pour into the well. Add a little flour from the edge and stir to form a paste-like pre-dough. Cover and let rise for 20 minutes. Spread the butter and egg on the floured edge. Knead the ingredients, starting in the center, into a smooth dough. Cover and let rise for 30 minutes. Punch down the dough, knead well, and roll out on a floured surface. Place the dough on a greased or parchment-lined baking sheet and pull up one edge. Prick the dough several times with a fork. Topping: Wash the fresh blueberries and let them drain. If the blueberries are in a jar, just let them drain. Squeeze the quark into a cloth, place it in a bowl, and mix with the milk, egg, cornstarch, sugar, lemon zest, and lemon juice. Spread the quark mixture over the dough and top with the blueberries. Topping: Mix the sour cream with eggs and sugar and coat the blueberries with it. Bake in a preheated oven at 200°C (gas mark 3, fan oven 180°C) for about 35 minutes. Streusel version: Sprinkle 2 tablespoons of breadcrumbs over the dough, add the blueberries, and cover with streusel made from 150g butter, 200g flour, and 150g sugar.