Blueberry swirl cake

Blueberry swirl cake

Total: 3 hr | Active: 45 Min.
Nutritional value / piece: 320 kcal
, Fat: 11 g
, Carbohydrate: 46 g
, Protein: 9 g


10 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

Yeast dough

400g half-white flour
¼tsp salt
80g sugar
½cube yeast (approx. 20 g), crumbled
80g butter, cut into pieces, soft
1 ½dl milk, lukewarm
1 egg, beaten


250g half-fat quark
3tbsp sugar
1 organic lemon, a little grated zest
500g blueberries

To bake

a little icing sugar
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One springform pan (approx. 24 cm in diameter), greased

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.


Mix all of the ingredients for the filling in a bowl. On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving approx. 1 cm free around the edges. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 10 pieces using a bread knife. Spread the swirls out evenly in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove the cake, allow to cool in the tin for approx. 10 mins., remove the tin frame, slide the cake onto a cooling rack, leave to cool. Dust with icing sugar.

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