Blueberry Quark Cake with Crumb Topping

Ingredients

• 600 g spelt flour (Type 1050)
• 21 g fresh yeast (0.5 yeast cube)
• 175 g coconut blossom sugar
• 150 ml milk (3.5 % fat) (lukewarm)
• 1 Vanilla bean
• 1 pinch salt
• 5 eggs
• 160 g butter (room temperature)
• 50 g ground almonds
• 0.5 tsp cinnamon powder
• 500 g Blueberries
• 500 g low‑fat quark
• 1 Organic lemon
• 37 g vanilla pudding powder (1 packet)
• 2 tbsp spelt whole grain semolina

Instructions

1. 1.

   Sift 400 g flour into a large bowl and make a well in the center. Dissolve the yeast with 1 tsp coconut blossom sugar and half of the milk, pour it into the well, dust the edges with a little flour, cover and let rise for about 15 minutes.

2. 2.

   Split the vanilla bean lengthwise and scrape out the seeds. For the pre‑mix add vanilla seeds, 60 g coconut blossom sugar, remaining milk, salt, 1 egg and 60 g butter pieces. Mix all ingredients with hand mixer attachments into a smooth dough. Cover with a damp kitchen towel and let rise at room temperature for about 45 minutes.

3. 3.

   Meanwhile, for the crumb topping mix 200 g flour, almonds, cinnamon powder, 60 g coconut blossom sugar and remaining butter by hand until crumbly. Cover and chill for about 30 minutes.

4. 4.

   Wash, rinse, dry and pat the blueberries. Drain the quark well. Rinse the lemon hot, dry, grate finely. Halve the lemon and squeeze out the juice. Mix quark with lemon zest, lemon juice, remaining eggs and coconut blossom sugar. Stir in pudding powder mixed with semolina into the quark mixture.

5. 5.

   Line a baking tray with parchment paper. Roll the yeast dough to fit the tray. Place the dough on the tray, forming an edge. Spread the quark mixture over the base. Scatter blueberries and top with crumb topping. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 50 minutes until golden brown. Remove, cool, cut into pieces and serve.