Blueberry Quark Cake

This quark cake is built on a crumbly crust, so first combine the plain flour with the baking powder and powdered sugar. Add the cold butter cut into cubes and quickly work it in with your fingertips until you have fine crumbs. Mix in the egg and bring everything together into a smooth dough. Wrap it in plastic and let it rest in the fridge for 30 minutes so it rolls out more easily.

Roll out the chilled dough on a floured surface, or simply press it straight into a greased tin with your hands and shape a low rim. Prick the base all over with a fork so the dough doesn't puff up while baking. Preheat the oven to 180 °C.

Cream the soft quark with the caster sugar, vanilla sugar and sour cream until smooth. Beat in the eggs one at a time. Finally, stir in the plain flour so the filling sets nicely during baking and doesn't sink. Spread the finished filling evenly over the prepared dough.

Pick over the blueberries, rinse them and let them drain on a tea towel. Scatter them evenly over the quark filling all the way to the edges. Press them lightly into the cream so they don't all sink to the bottom as the cake bakes.

Bake in the preheated oven for 45 to 50 minutes, until the filling has set and the edges turn golden. Try not to open the oven unnecessarily while baking. Let the cake cool completely before slicing, then dust it with powdered sugar just before serving.