Sheet Cake Quark Cake with Blueberries and Crumble

A luscious layer of quark cake topped with sweet blueberries and a crunchy crumble, perfect for family gatherings or an afternoon treat.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert, Snack

Cuisine American, European

Servings 12 pieces

Calories 250 kcal

Ingredients

For the Cake

300 grams quark (or a similar creamy cheese) You can substitute with ricotta or thick Greek yogurt.
200 grams sugar
250 grams all-purpose flour
3 medium eggs Beaten in one at a time.
1 teaspoon baking powder
150 grams fresh blueberries Frozen blueberries can be used if fresh aren't available.
100 grams butter, melted
a pinch salt

For the Crumble Topping

100 grams butter
150 grams flour
100 grams sugar
50 grams oatmeal

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine the quark, sugar, and melted butter. Beat in the eggs, one at a time, until the mixture is smooth and creamy.
In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
Gently fold in the blueberries to keep them intact.
Pour the batter onto the prepared baking sheet, spreading it evenly.
To make the crumble, mix together the butter, flour, sugar, and oatmeal until crumbly.
Sprinkle the crumble evenly over the blueberry batter.

Baking

Bake for about 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
Let it cool for a bit before slicing into squares and serving.

Notes

For an extra special treat, enjoy with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for up to three days.

Keyword Baking, Blueberry Cake, Dessert Recipe, Quark Cake, sheet cake