Buy all ingredients right below the recipe
Ingredients
- 200 g blueberries
- 500 g semi-skimmed quark
- 400 g smooth spelt whole wheat flour
- 20 g fine oat flakes
- 100 g liquid honey
- 7 g baking powder
- 150 g unsalted butter
- 3 pcs free-range eggs M
- 1 pc lemon zest
Method
- 1Preheat the oven to 170–175 °C and prepare a baking dish (approx. 21 cm × 21 cm).
- 2In a large bowl, mix the flour with honey, baking powder, and room-temperature butter. The dough should have the consistency of classic crumbles. Place ¾ of the dough into the baking dish and press it down firmly with your hands.
- 3For the quark filling, mix the quark with the eggs and grated lemon zest in a bowl. Stir the mixture until smooth and pour the cream over the dough base in the dish.
- 4Distribute the blueberries evenly over the quark cream. Mix the remaining quarter of the dough with the fine oat flakes and sprinkle this mixture as crumbles over the cake.
- 5Bake the cake in the preheated oven at 170–175 °C for about 45–50 minutes until golden brown.
- 6Let the finished cake cool for at least 40 minutes before cutting it into portions and serving.
- 7Tip: The blueberries can also be replaced by other fruits such as strawberries, raspberries, or currants.
