This Blueberry Cake with Quark Cream is light, delicious and an absolute must in our household every Summer. Super easy to make!
This Blueberry Cake with Quark Cream recipe features a blend of ingredients, including blueberries, quark, yogurt, and a simple sponge cake. Cocoa powder is an optional addition for those who prefer a touch of chocolate.
It is also ridiculously easy to make, just about half an hour for the spongecake and another half hour for the cream. The rest is just chilling (in the fridge, I mean).
This cake is as visually appealing as it is delicious. Each slice is adorned with fresh blueberries and a dollop of cream, providing a burst of color and a touch of elegance. When sliced, the creamy layers are revealed, making it an attractive dessert for any occasion.
Why make this blueberry cake?
A creamy blueberry cake with a quark and yogurt filling offers several benefits, making it a delicious and somewhat nutritious dessert option.
Blueberries, which are abundant in antioxidants like anthocyanins, can provide numerous health advantages such as improved cognitive function and reduced oxidative stress.
The presence of high-quality protein from quark and yogurt in the filling contributes to the cake’s satiating quality, making it more filling compared to desserts lacking protein.
While this cake is a dessert and should be enjoyed in moderation, it can be a healthier option compared to cakes with heavy buttercream frostings or ultra-sweet fillings.
Due to the richness of the filling, a small slice of this cake can be quite satisfying, potentially helping with portion control.
Blueberry Cake Ingredients
This recipe consists of 3 parts:
- the spongecake
- the cream filling
Let’s expand upon each ingredient in the ingredient list for the creamy blueberry cake:
To make the sponge cake you will need:
- Eggs serve as the base of the sponge cake, providing structure and moisture. They also contribute to the cake’s fluffiness when whipped.
- Sugar sweetens the cake, adding a touch of sweetness to balance the other flavors in the dessert.
- A pinch of salt enhances the overall flavor by balancing sweetness and highlighting the other ingredients.
- Lemon juice adds a subtle zesty brightness to the sponge cake, creating a delightful contrast with the sweet components.
- All-purpose flour is the main dry ingredient in the sponge cake, providing the structure and body that holds the cake together.
- Baking powder is the leavening agent responsible for making the cake rise and become light and fluffy.
- Cocoa Powder (Optional): If you opt for a chocolate sponge, cocoa powder is added to the dry ingredients to create a rich, chocolatey flavor and a beautiful dark color.
We usually make this cake without the cocoa powder to have a light sponge. Ingredients:
To make the cream filling you will need:
- Quark serves as the creamy base for the cake’s filling. It provides a delicate and slightly tangy flavor. Use a smooth blended quark for best results. You can replace quark with mascarpone in a pinch.
- Yogurt adds creaminess and a subtle tang to the filling. It enhances the texture and provides a slight contrast to the sweetness of the other ingredients. Use plain, unsweetened yogurt for best results.
- Gelatin sheets are used to thicken and set the creamy filling. They give the cake its firm, yet smooth, texture.
- Sugar sweetens the cream filling, balancing the tanginess of the quark or mascarpone and the yogurt. It also helps to set the gelatin.
- Organic Lemon: Lemon zest and juice add a refreshing citrusy note to the filling, providing a delightful contrast to the richness of the cream.
- Blueberries: Blueberries are the star of the show in this cake. They infuse the filling with their sweet-tart flavor and vibrant color. You can use fresh or frozen blueberries, making this dessert accessible year-round. If using frozen, make sure to thaw the blueberries first.
- Whipping Cream is whipped into peaks and folded into the cream filling. It adds an airy texture to the cream filling.
A note on blueberries: depending on what kind of blueberries you use you may get different results in color and flavor. Huckleberry type (American blueberries) will add a very light blueish color (such as pictured on the decorated cake) and the flavor will be very mild.
To get a richer flavor and color we recommend using wild (forest) blueberries (pictured in the step-by-step photos). Either fresh or frozen will work.
To decorate the cake you will need:
- Whipping Cream is used to create a velvety texture to the topping for the cake.
- Mascarpone cheese enhances the creaminess and richness of the topping.
- Vanilla paste provides a warm and inviting vanilla flavor to the topping.
- Powdered sugar sweetens the topping and contributes to its smooth consistency, making it perfect for piping and decorating. It also helps set the cream and keep it stable once piped.
- Fresh blueberries are used as a decorative element, adding a pop of color and a burst of fresh flavor to the cake’s presentation.
What is quark?
Quark is a dairy product that is popular in many European countries, particularly in Central and Eastern Europe. It is often described as a type of fresh cheese or curd cheese, but it has a creamy and smooth texture that sets it apart from many other cheeses.
It is soft, white, and fresh, just a tiny bit salty, and perfect for a summer cake.
Quark is a popular dairy product due to its creamy texture and versatility in cooking. It can be used in both sweet and savory dishes and is a staple in many traditional European recipes. Additionally, its nutritional profile makes it a relatively healthy option for those seeking a high-protein, low-fat dairy product.
As it can be difficult to find outside of Europe, you may try replacing quark with mascarpone, though you will not get the same result.
How to make this Blueberry Cake?
This is an easy cake to make that you can make in steps to lighten the load. Let’s dive into each step of this Blueberry Cake recipe in more detail.
Preheat the oven
To start this recipe, preheat your oven to 175°C / 350°F and prepare a 26 cm / 10-inch diameter cake tin by lining it with baking paper. This step ensures that your cake won’t stick to the pan and makes for easy removal later. I usually just line the bottom of the tin and grease the sides with a spritz of oil.
Make the Spongecake
Crack your eggs (be sure to remove any shell fragments) into a mixing bowl. Add sugar, a pinch of salt, and lemon juice. Now, grab your mixer and whip this mixture on high for approximately 7-8 minutes. During this time, the mixture will transform into a fluffy and foamy texture.
Now add the dry ingredients. Sift flour, along with baking powder (and optionally, cocoa powder for a chocolate spongecake) on top of your egg mixture. Use a spatula to gently fold the flour into the mixture to keep the batter light and airy. Once combined, pour the mixture into your prepared baking tin.
Place the cake tin into the preheated oven and let it bake for approximately 20 minutes. Keep an eye on it, as oven temperatures can vary. To check if the spongecake is done, insert a toothpick into the center. If it comes out clean, your sponge cake is ready. Remove it from the oven and let it cool for 10 minutes, then remove the baking paper and let the spongecake cool down completely on a kitchen rack.
Once the spongecake has cooled, place it back into the cake mold. If the sponge cake looks dry, take a toothpick and poke plenty of holes into the cake’s surface. This step allows the liquids to seep into the spongecake, infusing it with flavor and moisture.
Now, mix half a glass of water with a spoonful of sugar and dissolve the sugar. Using a spoon, generously moisten the sponge cake with this sugared water. This not only adds a hint of sweetness but also keeps the cake moist and tender.
Make the Quark Cream Filling
Once your spongecake is ready, make the creamy filling.
Begin by soaking gelatin sheets in cold water, following the package instructions. This step softens the gelatin and prepares it for incorporation into the filling.
Squeeze the juice from half a lemon, and if you’re using organic lemons, grate the zest as well.
In a mixing bowl, combine the quark, yogurt, sugar, lemon juice, and the grated lemon peel. Mix these ingredients thoroughly, either using a mixer or by hand. This mixture becomes the creamy base for your cake.
Now, divide this quark cream mixture into two equal halves. This division will allow you to create distinct layers of white and blueberry-flavored cream.
In a separate bowl, pour the whipping cream and whip it until it forms firm peaks.
Drain 5 of the soaked gelatin sheets, dissolve them over low heat in a small amount of water or lemon juice according to the package instructions, and add them to one-half of the quark mixture. Stir well to ensure the gelatin is evenly distributed. Then, gently fold in half of the whipped cream.
Pour the white quark mixture over the spongecake in the cake mold, using a spatula to smooth it out evenly. Let this layer set in the fridge for about 15 minutes, allowing it to firm up.
Make the Blueberry Filling
Next, make the blueberry filling. Start by blending blueberries in a blender until you have a smooth blueberry puree. If you are using frozen blueberries, let them thaw first.
Add the blended blueberries to the other half of the quark cream and combine well.
Drain the remaining gelatin sheets and dissolve them over low heat in a small amount of water or lemon juice, following the package instructions. Add this dissolved gelatin to the blueberry cream, mixing it in thoroughly.
As the blueberry cream mixture starts to thicken, fold in the other half of the whipped cream.
With your blueberry cream filling ready, it’s time to add the second layer to your cake. Pour the blueberry mixture over the white quark filling on the sponge cake. Again, use a spatula to smooth it out evenly.
Chilling and Setting the Cake
Now, place your cake in the refrigerator. Let it cool and set for at least 4 hours or, for the best results, overnight. This extended chilling time allows the flavors to meld, and the gelatin to fully set, creating a perfectly creamy and stable cake.
Decorate the Cake
The final touch is the cake’s decoration. Whip up the whipping cream until it forms soft peaks. Then, mix it with the mascarpone cheese, vanilla paste, and powdered sugar.
Fill a piping bag with this cream mixture and get creative with your cake’s decoration. Pipe the cream in swirls and rosettes on top of the cake.
Finally, garnish your cake with fresh blueberries. Their vibrant color and natural sweetness complement the tangy quark and fruity blueberry flavors perfectly.
With the cake fully assembled and decorated, it’s time to slice and serve. Whether you’re serving this cake for a special occasion or a casual dessert, the key is to present it with care and attention to detail.
Slice the cake into about 10-12 serving slices or as needed.
Place each slice on a dessert plate, and if you have them, use dessert forks or cake servers for a sophisticated presentation.
Storing this cake properly is essential to maintain its freshness and flavor. Here are some guidelines on how to store it:
Refrigeration: This cake should be stored in the refrigerator since it contains dairy products like quark, yogurt, whipping cream, and gelatin. The cold temperature of the fridge helps to preserve the freshness of the cake and prevents spoilage.
To keep the cake from drying out or absorbing odors from the fridge, cover it with plastic wrap, aluminum foil, or a cake keeper with a lid.
This cake can typically be stored in the refrigerator for up to 3-4 days. Beyond this time, the texture and flavor may begin to deteriorate.
Freezing (Optional): If you need to store the cake for a longer period, you can freeze it. However, consider that the texture may change slightly upon thawing. To freeze, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 2-3 months. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight.
If you plan to freeze individual slices of the cake, it’s a good idea to slice it before freezing. Place parchment paper between the slices to prevent them from sticking together.
More similar recipes:
- 2 eggs
- 75 grams sugar
- pinch of salt
- 2 tbsp lemon juice
- 100 grams flour
- 1 tsp baking powder
- 8 grams of cocoa powder, optionally (for a chocolate sponge)
- 400 grams smooth quark (or mascarpone)
- 200 grams plain yogurt
- 11 gelatin sheets
- 80 grams sugar
- 1 organic lemon, zest and juice
- 230 grams blueberries (fresh or frozen)
- 350 milliliters whipping cream
- 100 grams fresh blueberries
- 100 grams of mascarpone
- 150 milliliters of whipping cream
- 1 tsp vanilla paste
- 2 tbsp of powdered sugar
- Preheat the oven to 175°C / 350°F. Line a cake tin (26 cm / 10 inch diameter) with baking paper.
- Make the spongecake: In a bowl add whole eggs (shelves removed), sugar, salt, and lemon juice. With a mixer mix on high for about 7-8 minutes, until the mixture gets fluffy and foamy. Then, sift the flour with baking powder and cocoa powder (if using) on top and gently fold the flour into the mixture with a spatula. Be gentle so as to keep the mixture light and fluffy. Pour the mixture into the baking tin and place in the oven. Bake for about 20 minutes. Check if the spongecake is done by sticking a toothpick into the cake. If the toothpick comes out clean, your spongecake is done. Remove from oven and set aside to cool down completely.
- Once cooled, remove the sponge cake from the baking tin, remove the baking paper, and place it back into the cake model. With a toothpick poke plenty of holes into the cake. Take half a glass of water, add a spoonful of sugar, and dissolve it. Then, with a spoon, wet the sponge cake with the sugared water.
- Make the cream filling: Soak gelatin sheets in cold water as per instructions on the package. Squeeze juice from 1/2 lemon and grate peel (make sure to use organic!) In a bowl add the smooth quark, yogurt, sugar, and grated peel. Mix well with a mixer or by hand. Divide the quark cream into two halves.
- In a bowl, pour whipping cream, and with a mixer or by hand whip until firm.
- Drain 5 gelatin sheets, dissolve them as per instruction in a little water or lemon juice, and add to one-half of the quark mixture. Mix in well, then add half of the whipped cream. Fold the cream into the quark, combine well, then pour the white mixture over the sponge cake and smooth it out with a spatula. Let set in the fridge for about 15 minutes.
- Make the blueberry filling: Blend blueberries in a blender until smooth. Add the blended blueberries to the other half of the quark cream and combine well. Drain the remaining 6 gelatin sheets, dissolve them in a little water or lemon juice, and add to the blueberry mixture. Mix in well, and as the mixture starts to firm, add the other half of the whipped cream. Fold it in and mix well, then pour the blueberry cream over the white quark cream filling and smooth it out with a spatula.
- Put the cake into the fridge to cool and to set for at least 4 hours, or overnight.
- Decorate the cake: whip the cream and mix it with mascarpone, vanilla paste, and powdered sugar. Fill a piping bag and decorate the cake with the cream. Decorate the cake with fresh blueberries.
We recommend using wild / forest frozen blueberries in this recipe to get the most flavor and color. The American blueberries will add a very mild blueberry flavor and a gentle purple color.
You can replace quark with mascarpone.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 93mgSodium: 149mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 14g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.