Blueberry quark cake

Blueberry quark cake

Total: 4 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 375 kcal
, Fat: 16 g
, Carbohydrate: 41 g
, Protein: 15 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


700g frozen blueberries, defrosted
70g sugar
2tbsp cornflour
1 organic lemon, use half of grated zest, all of the juice

Quark mixture

½dl full cream
8leaves gelatine (no need to boil, approx.
750g low-fat quark
3tbsp icing sugar
2 ½dl full cream, beaten until stiff


140g sponge fingers
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One spring form tin (approx. 24 cm in diameter), brushed with a little oil and lined with cling film

How it's done


Mix the blueberries, sugar and lemon zest in a pan. Combine the cornflour with the lemon juice, add to the pan and bring to the boil while stirring, simmer for approx. 1 min. and leave to cool.

Quark mixture

Bring the cream to the boil in a small pan. Remove the pan from the heat, stir in the gelatine, pour into a bowl through a sieve. Stir in the quark and icing sugar. Carefully fold in the whipped cream and half of the blueberries using a rubber spatula.


Place the springform pan on a cake plate. Place the sponge fingers in the tin with the sugared side facing down, cut to size if necessary. Arrange half of the remaining blueberries on top of the sponge fingers, spread the quark mixture over the top. Decorate with the remaining berries. Cover the cake and leave to set in the fridge for approx. 4 hrs. Carefully remove the tin frame.

Good to know
Shelf life: Cover and keep in the fridge for approx. 1 day.

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