Quick Pastry with Sour Cream and Blueberries

A very simple pastry that pairs well with afternoon coffee, and also tastes great with a glass of homemade raspberry or elderflower juice. For measuring, a yogurt cup is sufficient. The pastry is prepared by first pouring half of the batter into the baking dish and partially baking it, then spreading a blueberry filling over it, and finally spooning the remaining batter on top. The pastry tastes best when well cooled, so we recommend preparing it the evening before and serving it the next day. Its also great for breakfast, especially when paired with tea.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 3 pieces Egg, fresh

  • pieces Sugar, white

  • 1 bag Sugar, white

  • pieces Yogurt, plain, from whole milk

  • pieces Lemon zest, fresh

  • pieces Flour, Wheat, bread flour

  • 0.5 bags Baking powder

Filling

  • 300 g Blueberry, raw

  • pieces Sour cream

  • 1 spoon Koruzni škrob

  • 1 spoon Juice, lemon

  • 3 spoons Powdered sugar

  • pieces Butter, unsalted

  • pieces Powdered sugar

Steps

  1. In a bowl, beat the eggs and add both regular and vanilla sugar. Mix for about 10 minutes until you get a light, pale yellow egg cream, then mix in the yogurt and grated lemon zest.

  2. In another bowl, mix the flour and baking powder. Sift the dry ingredients into the egg mixture and mix everything well on low speed until you get a smooth batter without lumps.

  3. Preheat the oven to 170°C. Grease a smaller rectangular baking dish (30 x 25 cm) with butter, then line it with baking paper. Pour half of the batter into the dish and spread it evenly with a spatula, smoothing the top. Place the dish in the preheated oven for 10 minutes.

  4. While the cake is baking, prepare the filling. In a bowl, combine the blueberries and sour cream, mixing them but not completely smooth so that some whole blueberries remain. Add lemon juice, starch, and sugar to taste. Mix the filling well.

  5. After 10 minutes, remove the dish from the oven and spread the blueberry filling over the cake. Then spoon the remaining yogurt batter on top (in dollops). You don’t need to be too precise, as the charm of this pastry lies in its speed and simplicity. Bake the pastry in the preheated oven for another 20 minutes.

  6. Let the baked pastry cool completely before serving (preferably overnight). Once cooled, dust with powdered sugar and cut into cubes or slices of your desired size before serving.

Nutrition Information (Per 100g)

  • Calories: 200.44 kcal
  • Fat: 4.35 g
    • Saturated Fat: 2.03 g
  • Carbohydrates: 33.28 g
    • Sugars: 15.95 g
  • Protein: 4.79 g
  • Fiber: 0.87 g

Advice

The volume of the yogurt cup is 180 ml.