This is a fantastic pairing! The tartness of the blueberries and the creaminess of the cottage cheese (túró) complement each other perfectly, and the crunchy crumble topping is the cherry on top. This cake is like a modern, fruity cousin to the “Himalaya” slices.
Here is a super juicy, tried-and-tested recipe:
🫐 Ingredients
For the Crumble Dough:
- 450 g all-purpose flour
- 200 g cold butter (cubed)
- 150 g sugar
- 1 packet vanilla sugar (or 1 tsp extract)
- 1 pinch of salt
- 1 tsp baking powder
For the Filling:
- 500 g cottage cheese (dry/pressed “túró” style is best)
- 150 g plain Greek yogurt or sour cream
- 100 g sugar
- 2 eggs
- Zest of 1 lemon
- 250 g fresh or frozen blueberries (if frozen, do not thaw!)
- 1 tbsp cornstarch (to toss the berries in)
👩🍳 Step-by-Step Preparation
- Make the Crumble: Mix the flour, sugars, salt, and baking powder. Work in the cold butter with your fingertips or a pastry cutter until you get a crumbly texture. Important: do not knead it into a solid dough!
- The Base: Line a roughly 20×30 cm baking pan with parchment paper. Pour about two-thirds of the crumble mixture into the pan and press it down gently with your palm to create an even base.
- The Creamy Layer: Mix the cottage cheese with the yogurt, sugar, eggs, and lemon zest until smooth. Spread this cream evenly over the base in the pan.
- Berries and Top: Toss the blueberries in the cornstarch (this prevents them from making the cake soggy), then scatter them over the cheese layer. Finally, sprinkle the remaining one-third of the crumble loosely over the berries.
- Baking: Place in a preheated oven at 180°C and bake for 40-45 minutes until the top is golden brown.
💡 Pro Tips:
- Spices: You can mix a bit of ground cinnamon or ground almonds into the crumble for extra depth.
- Serving: Wait until it has cooled completely before slicing, otherwise the cottage cheese layer might be too soft. It tastes even better when cold!
Would you like me to suggest a homemade sauce to go with it, or perhaps try it with another fruit? 🥳