Blueberry Cream Cheese Cake

Ingredients

• 1 cube yeast (42 g)
• 155 g whole cane sugar
• 275 ml milk (3.5% fat)
• 400 g wheat flour type 1050 (+ extra flour for kneading)
• 80 g softened butter (+2 tsp for greasing pan)
• 4 eggs
• 1250 g blueberries
• 0.5 Organic lemon
• 500 g Low-fat quark
• 2 tbsp Cornstarch
• 500 g sour cream

Instructions

1. 1.

   Whisk yeast with 1 tbsp sugar into 150 ml lukewarm milk until smooth. Mix flour with 35 g sugar. Cut butter into small pieces and add to the flour along with one egg. Pour in the yeast mixture and knead everything with an electric mixer’s dough hooks until a smooth dough forms. Cover and let rise for about 1 hour in a warm place.

2. 2.

   Grease a baking sheet with butter. Knead the dough on a floured surface and roll it out to fit the pan. Place the dough on the pan, press up the edges, cover with a kitchen towel and let rest for about 15 minutes.

3. 3.

   For the topping, strain, wash, and drain the blueberries; set aside about 200 g. Rinse the lemon hot, dry and grate its zest, then squeeze out the juice. In a bowl combine quark with remaining milk, one egg, cornstarch, 30 g sugar, lemon zest, and 3 tbsp of lemon juice. Spread this mixture evenly over the dough, arrange blueberries on top, and gently press them into the filling.

4. 4.

   Whisk sour cream with the remaining eggs and remaining sugar, then pour over the blueberries. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 45 minutes. Remove, let cool, cut into pieces, and garnish with the leftover blueberries.