Name: Quark cake with blueberries: moist, delicate and quick to make
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 330 g plain flour; 80 g sugar; 170 g butter (softened); 1 packet of vanilla sugar; 1 egg; 1 teaspoon baking powder; a pinch of salt; 375 g ricotta; 200 g blueberries (fresh or frozen); 100 g sugar; 2 eggs; 1.5 tablespoons of starch (e.g., potato or corn)

Preparing the dough: In a bowl, beat the softened butter with the sugar, vanilla sugar and a pinch of salt until fluffy. Add the egg and mix again. Mix the flour with the baking powder and add it to the butter mixture. Work into a smooth, pliable dough.

Forming the base: Line a baking tray (approx. 30 × 20 cm) with baking paper and lightly grease it with oil. Spread or press the dough evenly into the pan to form a firm base.

Preparing the filling: In a second bowl, beat the ricotta with the sugar and eggs into a smooth cream. Pour it over the dough and spread evenly.

Blueberries: Toss the blueberries with the starch and scatter them over the cream.

Baking: Bake in a preheated oven at 180 °C for about 40–45 minutes, until the surface is golden and the filling has set. After cooling, you can lightly dust with powdered sugar.