Curd cake with blueberries
6 servings
45 minutes
Cottage cheese cake with blueberries is a delightful combination of tender cottage cheese and juicy blueberries, encased in airy dough with a vanilla aroma. This dessert hails from American cuisine, where berry bakes hold a special place. The slight tartness of the blueberries harmoniously complements the sweetness of the dough, creating a rich and multifaceted flavor. The cake is perfect for morning tea or a cozy family dinner. It is delicious on its own or paired with a scoop of vanilla ice cream or a spoonful of sour cream. Its simplicity in preparation makes it accessible even for novice cooks, while its softness and aroma capture hearts from the very first bite.
1
Beat the eggs with salt, sugar, and vanilla sugar. Add cottage cheese to the mixture and mix well. Add vegetable oil.
- Chicken egg: 3 pieces
- Sugar: 170 g
- Vanilla sugar: 8 g
- Salt: 2 g
- Soft curd cheese: 250 g
- Vegetable oil: 50 ml
2
Add flour and baking powder (sift into the mixture), mix well. Add blueberries to the prepared mixture and gently stir, but do not beat (to avoid turning the berries into mush).
- Wheat flour: 200 g
- Baking powder (raising agent): 7 g
- Blueberry: 200 g
3
Preheat the oven to 180 degrees, grease the pan with butter, and bake for 40-50 minutes (check readiness with a toothpick).
- Vegetable oil: 50 ml
