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Blueberry poppy seed cake

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Ingredients for 1 servings:

  • 200 g sugar
  • 120 g butter
  • 180 g flour
  • 1 pinch of salt
  • 4 m.-sized eggs
  • 500 g blueberries
  • 350 g cream cheese
  • 4 tbsp poppy seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with perfect shortcrust pastry base

Knead 60g of sugar, butter, flour, and salt together thoroughly. Cover the shortcrust pastry and chill for at least 30 minutes. Preheat the oven to 180°C (350°F). Press the dough evenly into a buttered tart or springform pan, pulling up the edges slightly. Prick several times with a fork to prevent blistering. Prebake for 15 minutes. Spread the blueberries over the prebaked pastry. Beat the eggs with 140g of sugar until frothy, then mix with the cream cheese and poppy seeds. Spread this cream evenly over the blueberries and bake the cake for another 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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