Recipe: Blueberry tart with cottage cheese cream step by step with pictures | Handy.Recipes

Blueberry tart with cottage cheese cream

Cooked holiday blueberry pie with cottage cheese cream

Time to cook: 180 minutes

Total Servings: 8

Nutritional Value

The smoothest pie, not dry, just a little bit moist, with blueberries, with vanilla-cream and blueberries in jelly. Makes a great idea for a cozy holiday tea party with the family.

Author of the recipe

Ingredients for the holiday blueberry cake with cottage cheese cream:


  • Butter (room temperature) - 200 g
  • Sugar - 150 g
  • Chicken egg - 3 pcs
  • Yogurt (blueberry) - 200 ml
  • Soda (Dr. Oetke ( 1 tsp.l.)) - 1 package.
  • Flour / Flour - 200 g
  • Blueberry - 5 tablespoon

Cream of cottage cheese

  • Cream the cottage cheese - 200 g
  • Butter - 100 g
  • Yogurt (blueberry) - 2 tablespoon
  • Vanilla sugar (Dr. Oetke (8g)) - 1 sachet.
  • Powdered sugar - 1 tablespoon


  • Berry Juice (blueberry) - 120 ml
  • Gelatin (Dr. Oetke ( 10g)) - 1 bag.

How to cook Blueberry Cake with Cream Cheese step by step with photos

The dough is made pretty quickly, so make a mold right away - I took a spring form with a 24 cm diameter (it may be a little larger, the cake rises very well), greased with butter and sprinkled with semolina, put it in the refrigerator, turn on the oven at 190C.

Melted butter and sugar (I do it with a spoon), add 1 egg and beat everything (you will need a whisk or mixer)

To form such an airy mass, pour the yogurt into it and whip thoroughly once again

Then add the sifted flour and baking soda

The dough is like a thick sour cream like this

And this is the Dr. Oetke products that I used in this recipe

Add 3 tablespoons of blueberries and mix everything with a spoon

Pour the dough into the form and lay out the remaining berries on the surface of the dough, put in a preheated oven, bake for 30 minutes (exactly how long it took me for my pie), be guided by your oven, check the pie on a dry splinter

Let the pie cool in shape for a while

Then transfer to a plate and let cool completely

Prepare the cream, - beat curd, melted butter, vanilla sugar, yogurt and powdered sugar with a dip blender until smooth, place in the fridge for a while

Put the ring of a spring form on the cooled cake (I did it more as a precaution, it didn't play any role), put all the cream on the cake and leave in the fridge to stabilize the cream, about 2-2.5 hours

Prepare the jelly for decoration - dissolve the gelatin in the berry juice (I have blueberries in sugar, homemade), heat until warm, in no case boil! Cool slightly.

Spoon some cooled jelly juice on top of the curd cream, add the blueberries and let it set in the fridge until the jelly has set, it will take about 30 minutes

I poured the rest of the jelly into these little candy molds and put them in the freezer for a quick hardening

Decorate the pie to your liking and imagination (I'm not so good with that))

Let the pie stand for another 30 minutes in the fridge and serve. Bon appetit!

Nutritional Value:

Whole Dish:
4494.7 Calories
111.3 g
275.4 g
395.4 g
Per Serving:
561.8 Calories
13.9 g
34.4 g
49.4 g
253.9 Calories
6.3 g
15.6 g
22.3 g

Chicken Egg, Flour, Wheat Flour, Sugar, Butter, Sweet, Cheese, Soda, Baking, Vanilla sugar, Yoghurt, Gelatin, Blueberries, Blueberry, Cake, Cakes, curd, Sugar Cake, Berry Juice, Pastry

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