Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 tsp salt
- For the filling:
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh blueberries
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, sugar, and salt for the crust. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix until the dough comes together. Press the dough into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes.
4. In a separate bowl, beat the eggs and sugar for the filling until light and fluffy. Add the flour, softened butter, sour cream, and vanilla extract, and mix until smooth.
5. Pour the filling over the partially baked crust. Sprinkle the blueberries on top.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
7. Let the Blueberry Eierschecke cool completely in the pan before removing the sides of the springform pan and slicing.
- Time:
Preparation time: 20 minutes
- Cooking time: 60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories per serving: 360
- Total fat: 22g
- Saturated fat: 13g
- Cholesterol: 130mg
- Sodium: 90mg
- Total carbohydrates: 36g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 5g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh.
- You can use cream cheese instead of sour cream.
Variations:
- You can use other types of berries instead of blueberries, such as raspberries or strawberries.
- You can add a streusel topping to the Blueberry Eierschecke before baking.
Tips and Tricks:
- Make sure the butter for the crust is chilled and cubed to ensure a flaky crust.
- Use room temperature butter for the filling to ensure a smooth and creamy texture.
- Let the Blueberry Eierschecke cool completely before slicing to ensure clean slices.
Storage Instructions:
- Store the Blueberry Eierschecke in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat individual slices in the microwave for 20-30 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Dust the top of the Blueberry Eierschecke with powdered sugar before serving.
- Serve with a dollop of whipped cream on top.
Garnishes:
- Fresh blueberries
- Mint leaves
Pairings:
- Serve with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is too runny, add a tablespoon of flour at a time until it thickens.
Food Safety Advice:
- Make sure to wash the blueberries before using them in the recipe.
- Store the Blueberry Eierschecke in the refrigerator to prevent spoilage.
Food History:
- Eierschecke is a traditional German cake that originated in Saxony.
Flavor Profiles:
- Sweet
- Tart
- Creamy
- Buttery
Serving Suggestions:
- Serve the Blueberry Eierschecke as a dessert or as a sweet breakfast treat.
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Region: German