It's blueberry season, so you have to have some proper blueberry pie. Our version is rich in quark, which also means it's packed with protein! Trust us – you'll be buying blueberry supplies soon, to ensure you can make this pie again and again.
Nutrition (1 serving)
- 292 kcal
- 35 g carbohydrates
- 10 g fats
- 13 g protein
Per 8 portions
- 250 g wholegrain spelt flour
- 100 g semi-fat quark
- 65 g butter
- 50 g cane sugar
- 1 egg
- 60 g blueberries
- 1 tbsp baking powder
- 100 ml milk
- 400 g semi-fat quark
- 1 egg
- 25 g chicory syrup
- 10 g lemon juice
- 1 tsp lemon zest
- 50 g no sugar blueberry jam
- 140 g blueberries
Instructions
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Preheat the oven to 180 °C.
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In a bowl, mix flour, sugar, quark, softened butter, eggs, baking powder, blueberries and milk.
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In a separate bowl, prepare the cream. Mix the quark, eggs, chicory syrup, lemon juice and zest, jam and blueberries.
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Pour the batter into a greased baking tin with a diameter of 25 cm. Move it around so most of the batter is on the sides, and the middle has space for the cream filling.
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Pour in the cream filling into the middle and add some more jam to the top. Bake in the preheated oven for 60‑70 minutes.
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Enjoy!
