In a cooperation with Estonian food blogger Ruta (click to: a new project was born. One in which we give each other traditional recipes from our countries and try to recreate them in our kitchens. I got this beautiful blueberry cake which consists of quark, a type of fresh cheese, and it’s the first time I made anything like this.

The cake is light and refreshing, perfect for springtime.


  • 200 g of butter
  • 350 g of flour
  • 200 g of quark (the original recipe)
  • 50 g of sugar
  • 3 egg yolks
  • 200 ml of heavy cream, 35%
  • 1,2 l of milk
  • salt
  • 200 ml of sour cream
  • 200 g of blueberries


  • To make quark, you’ll need two big pots (one larger and wider than the other). In the bigger one put water up to half of the pot and then sink in the other pot (hot bath, bain marie…). In the empty pot pour 1 l of milk and 200 ml of sour cream. Cook for around 45 minutes on the temperature of around 60 degrees, until the whey separates and you get the curd. Strain through a coarse sieve. 
  • Cut the cold butter in cubes, add 200 g of qaurk, 300 g of flour, 2 tablespoons of flour and 1/2 teaspoon of salt. Make a dough, wrap in cling film and rest in the fridge for minimum 1 hour.
  • Take the dough out of the fridge and cover an oiled pie tray with 2/3 of it. Bake for 20 minutes on 200 Celsius degrees.
  • While the crust is baking, mix together 100 g of sugar, 2 table spoons of flour, 3 egg yolks, 2oo ml of heavy cream and 100 ml of milk. Heat up until it thickens.
  • Put the blueberries on the dough (if using the frozen ones, mix with a bit of starch first). Pour over the cream and add the rest of the dough.
  • Bake for further 20 minutes, let it cool and serve.. 

I like to spread crispy almonds over the top.

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The cake is beautiful deep purple cover, creamy and delicious.

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Enjoy (head isu),

T 🙂


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