Cottage Cheese Cake with Blueberries

5 from 6 votes
Prep Time 40 mins
Cook Time 1 hr
Rest Time 2 hrs
Total Time 3 hrs 40 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 178 kcal



  • 1 piece Egg yolk
  • 125 g Flour
  • 30 g Sugar
  • 75 g Butter in pieces
  • 1 tablespoon Water cold

Creamy quark

  • 5 Eggs + 1 egg white
  • 1 tablespoon Flour
  • 1 tablespoon Food starch
  • 500 g Quark
  • 200 g Sugar
  • 2 packet Vanilla sugar
  • 2 Organic lemon zest
  • 3 tablespoon Lemon juice


  • 50 g Desiccated coconut
  • 375 g Blueberries
  • 1 teaspoon Powdered sugar
  • Springform pan 26 cm


  • First separate an egg. Chill the egg whites for the quark cream.
  • Knead 125 g flour, 30 g sugar, the cold butter pieces, 1 egg yolk and 1 tablespoon cold water to form a smooth dough.
  • Grease the bottom of the springform pan. Roll out the dough on a floured surface into a circle about 25 cm in diameter. Place the dough on the springform pan, adjust the size. Prick the dough several times with a fork and refrigerate for 15 minutes.
  • Preheat the oven to 175 ° C O / U heat.
  • Bake the dough in a hot oven for 15-20 minutes and allow to cool.
  • Roast the desiccated coconut in a pan without fat until golden brown, put in a bowl and let cool. Sort the blueberries, wash and drain. Grease the edge of the springform pan, dust a little with flour and place around the base of the springform pan.
  • Sprinkle the pre-baked and cooled shortcrust pastry base with the cooled coconut flakes and spread the blueberries on top.
  • Mix the flour with the cornstarch. Separate 2 eggs and add the egg whites to the 1 frozen egg white.
  • Mix the quark, 2 egg yolks, 3 whole eggs, 175 g sugar, vanilla sugar, flour and cornstarch mixture, grated lemon zest and lemon juice together well in a bowl.
  • Using a clean whisk, beat the 3 egg whites until stiff, sprinkling in 25 g of sugar.
  • Carefully fold the egg whites into the curd cream. Then pour the mixture into the springform pan over the blueberries and smooth out.
  • Bake the cake in a preheated oven at 175 ° C O / U heat, about 45 minutes. After baking, turn off the oven and let the cake rest in the oven with the door half open for a few more minutes. Take out, loosen the edge and let the cake cool in the tin on a wire rack. When the cake is completely cold, remove it from the mold and dust with powdered sugar.


Serving: 100gCalories: 178kcalCarbohydrates: 39.8gProtein: 1.7gFat: 0.4g
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Written by John Myers

Professional Chef with 25 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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