John Myers
Blueberry Cake with Sour Cream Topping
The perfect blueberry cake with sour cream topping recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Butter
- 150 g Curd cheese 20%
- 350 g Flour
- 1 packet Baking powder
- 100 g Sugar
- For covering:
- 400 g Blueberry fresh
- For the cast:
- 300 g Sour cream 10% fat
- 1 Egg
- 75 g Powdered sugar
- 1 packet Vanilla sugar
- 1 tablespoon Food starch
- Sort the blueberries, wash them, pour them into a sieve and let them drain.
- Put the butter in a saucepan, melt it and let it cool down. Mix the flour with the baking powder and knead with the quark, sugar and cooled butter. Pour the dough into the prepared springform pan, spread it on the base and pull up one edge.
- Mix the sour cream, egg and powdered sugar in a mixing bowl. Finally stir in the vanilla sugar and cornstarch. Spread the drained blueberries on the dough base and pour the sour cream on top.
- Now place the cake in the oven preheated to 180 degrees upper and lower heat and bake for about 35 minutes. Then take the cake out of the oven and let it cool in the tin for 20 minutes. Now remove the edge of the springform pan and let the cake cool down.
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