Blueberry quark cake

Total time: 4hr 30m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 375 Kcal, 15g Protein, 41g Carbohydrates, 16g Fat


  • Blueberries
  • 700 g frozen blueberries, defrosted
  • 70 g sugar
  • 2 tbsp cornflour
  • 1 organic lemon, use half of grated zest, all of the juice
  • Quark mixture
  • 2.5 dl full cream, beaten until stiff
  • 8 leaves gelatine (no need to boil, approx.
  • 3 tbsp icing sugar
  • 750 g low-fat quark
  • Cake
  • 140 g sponge fingers
  • Utensils
  • One spring form tin (approx. 24 cm in diameter), brushed with a little oil and lined with cling film

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  • Blueberries

    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.
  • Cake

    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.
  • Shelf life:

    Cover and keep in the fridge for approx. 1 day.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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