Lemon Blueberry Quark Cake Recipe
A moist and flavorful lemon-blueberry quark cake, ideal for a summer treat.
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Instructions
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Preheat the oven to 350 F (175 C) and grease a large ring mold.
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Beat butter and sugar until light and creamy, then gradually beat in eggs one at a time.
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Add lemon zest, quark, and milk to the butter mixture, reserving lemon juice for later.
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Sift baking powder and flour into the batter, then gently fold until just combined.
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Pour batter into the prepared mold. Arrange most blueberries on top, reserving some for garnish.
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Bake for 50-55 minutes, or until a skewer inserted comes out clean.
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Cool in the mold on a wire rack for 30 minutes, then invert and cool completely for 1 hour 30 minutes.
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For the glaze, whisk powdered sugar with half the reserved lemon juice until smooth and pourable, adjusting thickness with more juice if needed.
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Once the cake is cold, remove from the mold. Drizzle with glaze, decorate with reserved blueberries, and dust with powdered sugar before serving.