German Blueberry Dessert Recipes

One of my tasty blueberry dessert recipes. Yum, blueberries, I love them!

You will love my German blueberry cheesecake recipe. It is an easy tray bake recipe that is perfect for when friends are coming round for coffee and cake. Small, blue and totally irresistable, they remind us of our childhood. I bet most of us can remember coming home with blue lips and fingers from blueberry picking!

Blueberries, depending on the area, are ripe between July and October. The wild type are somewhat smaller than you find in most gardens.

My sons adore blueberries and what's more did you know?

Blueberries are extremely low in calories. 100g fresh berries have only 57 calories. One reason to make sure they are part of your diet. They also have many health benefits such as dietary fibre, minerals such as potassium, iron and zinc and vitamin C.

It has been proven that eating blueberries can protect the body against cancers, aging and infections. So if blueberries aren't a part of your diet, they should be. Whether eaten in my cake recipe, on their own, or with your morning muesli, think of all the health benefits these little beauties provide.

German Blueberry Cake Recipe

For one tray bake (30 x 40cm)

500g blueberries
2 kg low fat curd cheese (quark)
6 eggs
150g sugar
2 packets of vanilla sugar
2 packets Dr Oetker vanilla pudding (you can buy this on amazon) 2 teaspoons baking powder
75g semolina
1 tablespoon cornstarch (cornflour)
Preheat the oven to 180 degrees C.

Wash the blueberries and leave to drain in a sieve. Beat the quark and eggs toether in a large bowl. Combine the sugar, vanilla sugar, vanilla pudding powder, baking powder and semolina in a bowl. Then add to the quark egg mixture.

Pour the mixture into a lined baking tray.

Combine the blueberries with the cornstarch. This prevents them from sinking into the mixture. Scatter the blueberries evenly over the mixture.

Bake in a preheated oven for about an hour. If you notice your cake browing too much then cover with aluminium foil.

Remove the cake together with the baking paper and leave to cool on a wired cake rack. The cake is cooked through when the base is lightly browned.

Cut the blueberry cheesecake into small squares and serve with whipped cream if liked.


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