Blueberry swirl cake

Total time: 3hr
Preparation Time: 45m

For 10 pieces

Nutritional Information

Contains 320 Kcal, 9g Protein, 46g Carbohydrates, 11g Fat


  • Yeast dough
  • 400 g half-white flour
  • 0.25 tsp salt
  • 80 g sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g butter, cut into pieces, soft
  • 1 eggs, beaten
  • 1.5 dl milk, lukewarm
  • Filling
  • 250 g half-fat quark
  • 1 organic lemon, a little grated zest
  • 3 tbsp sugar
  • 500 g blueberries
  • To bake
  • a little icing sugar
  • Utensils
  • One springform pan (approx. 24 cm in diameter), greased

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  • 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.
  • Filling

    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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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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