Have you ever picked blueberries yourself? I unfortunately did not, even though it was on the upper half of my bucket list for this year. However, without a warning it was end of July and thus end of the self-picking season. I have imagined it so beautifully: In denim overalls equipped with a willow basket and a red bandana on the head I stroll through the rows of full blueberry bushes (while the birds sing their songs about love, peace and happiness and occasionally land on my shoulder Disney-style to join my journey). A berry in the mouth and many in the basket, a berry in the mouth and many in the basket, … Well, willow baskets and overalls I would have had to acquire, but one may still dream (I am pretty sure that the bird thing would have happened). Anyway, thanks addlepated Me I now have time until next year to find nice overalls. Once found, I will storm the farms in the area every weekend and put my plan into action! That, of course, will only happen if I remember that the season starts in the middle of June and only last six short weeks. Can somebody save the date and send me a reminder next year in time? That would be nice!
Fortunately, on one of my latest strolls over the farmers market in Knoxville, I discovered a small bowl of late beautifully ripe blueberries. So, I did not have to drank this year either. To celebrate my catch, I decided to honor the berries and surprise myself with a cake. It was really delicious and preparing it super easy. Sure thing I will not withhold the recipe – have fun baking!
Blueberrie Cake with Cookie Crust
- 200 g / 7 oz. butter biscuits
- 40 g / 1.4 oz. of sugar
- 120 g / 4.2 oz of butter
- 1 pinch of salt
- 200 g / 7 oz. of mascarpone
- 150 g / 5.3 oz. of Greek yoghurt
- 40 g / 1.4 oz. powdered sugar
- 1 bowl of blueberries
- Step 1 Heat the oven to 180 °C (360 °F). In the meantime, melt the butter in a pot. Put the biscuits in a blender and ground them into biscuit flour. Alternatively, you can put them in a freezer bag and crush with the rolling pin. The biscuit flour will not be quite as fine, but the taste is just as good.
- Step 2 Mix the sugar with the biscuit flour and add the melted butter. Stir everything well and press the mixture into a greased pan. A round cake pan with a loose bottom is most practical. Push the sides up slightly. That will hold the cream on top of the crust later. Put the pan in the preheated oven and let it bake for 10 minutes.
- Step 3 Now, mix mascarpone, yogurt and powdered sugar in a bowl into a nice cream. Once the cookie crust is done baking, it has to cool down completely before you can move on to the next step.
- Step 4 Remove the form and spread the mixture evenly onto the baked crust. Finally, it is time to add the delicious blueberries all over the cake. Place the cake in the refrigerator for at least two hours, preferably even overnight.
- Step 5 Before serving, remove the bottom of the pan and slide your blueberry biscuit cake onto a pretty plate. A bouquet of fresh mint placed in the center and it is ready to be served with a nice cup of coffee. Pretty sure Sparkling Wine and a Girls’ Night also pairs well!