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- Home
- Inspiration & Gifts
- Recipes
- desserts
- Blueberry swirl cake
Blueberry swirl cake
Nutrition facts per serving:
- Energy in kcal about 320
- Fat about 11g
- Carbohydrates about 46g
- Protein about 9g
This is needed
This is needed
for 10 pieces
Yeast dough
- 80 g sugar
- 400 g half-white flour
- 0.25 tsp salt
- 0.5 cube yeast (approx. 20 g), crumbled
- 1 egg, beaten
- 80 g butter, cut into pieces, soft
- 1.5 dl milk, lukewarm
Filling
- 250 g half-fat quark
- 3 tbsp sugar
- 1 organic lemon, a little grated zest
- 500 g blueberries
To bake
- a little icing sugar
Tools
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- One springform pan (approx. 24 cm in diameter), greased
And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling
Mix all of the ingredients for the filling in a bowl. On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving approx. 1 cm free around the edges. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 10 pieces using a bread knife. Spread the swirls out evenly in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove the cake, allow to cool in the tin for approx. 10 mins., remove the tin frame, slide the cake onto a cooling rack, leave to cool. Dust with icing sugar.
