Lemon Blueberry Quark Cake Recipe
Looking for summer's perfect coffee cake? Try our lemon-blueberry quark cake now. It's moist, yummy and perfect for summer.
- Serves: 16 persons
- ⅔cup/150 grams unsalted butter (at room temperature)
- 1 ¼cup/250 grams superfine castor sugar
- 1 ⅕cup/300 grams whole French quark
- ⅖cup/100 milliliters whole milk
- 2teaspoons baking powder
- 3 ⅕cup/400 grams self-rising flour
- 1 ⅔cup/250 grams blueberries
- 2 ½cups/250 grams powdered sugar
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F (175 C). Grease a large ring mold.
Step 3Beat the butter and sugar until light and creamy (about 5 minutes).
Step 4Turn the beater to the lowest setting and add the eggs, one by one.
Step 5Zest the lemons and squeeze out the juice. Set the lemon juice aside to use later. Add the lemon zest, quark, and milk to the butter mixture. Don't be alarmed if the mixture looks slightly curdled at this stage.
Step 6Sift the baking powder and flour into the batter and gently fold through the mixture.
Step 7Pour the batter into the ring mold. Arrange most of the blueberries on top of the batter (they will sink while cooking). Keep some blueberries aside to decorate the top of the cake later.
Step 8Bake the cake until a skewer inserted into the cake comes out clean, about 50 to 55 minutes.
Step 9Allow to cool in the mold on a wire rack for 1/2 hour and then invert on the rack (still in the mold) and allow to cool for 1 1/5 hours.
Step 10To make the lemon glaze, mix the powdered sugar and half the lemon juice in a bowl and whisk until completely lump-free. It should be opaque and pourable. Add a little extra lemon juice, if the consistency is too thick.
Step 11When the quark cake is stone cold, remove it from the mold and set the rack with the cake over a piece of wax paper or paper kitchen towels, for easy clean-up. Drizzle the cake with the lemon glaze, decorate with blueberries and finish with a dusting of powdered sugar.
Step 12Place the cake on a cake stand and serve in generous slices.