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Sand cake with blueberries and cottage cheese filling. Step-by-step recipe for a pie with cottage cheese and blueberries

Blueberries are delicious and useful berry, which is good both in its natural form and as part of various pastries and desserts. Especially tasty and loved by many is the duet of blueberries with fermented milk products. So, for example, a blueberry pie with cottage cheese has been holding a leading position among other berry pastries for quite a long time, which is no accident.

Bright, beautiful and incredible healthy dessert compensate for the lack of vitamins, supply the body with a whole range of acids - malic, succinic, citric, lactic, vitamins C, E and PP, necessary to maintain immunity, pectins and minerals important for the normal functioning of the digestive tract, as well as iron, sodium and phosphorus to improve blood composition. And blueberries are considered an indispensable berry for those who dream of a child. Blueberry lovers will get additional chances of conception, especially if years are consumed by both partners.

Pie with blueberries and cottage cheese and sour cream filling

Blueberries are very tender, sweet, slightly astringent berries, with a slight hint of sourness. To keep her original taste during the baking process, it is best to surround the berry not with dough, but with soft curd and sour cream filling. Thin crumbly dough in this case will act as a form that can hold the filling.

Base Ingredients:

Flour - 250 g;
Sugar - 75 g;
Butter - 100 g;
Egg - 1 pc;
Salt - 3 g;
Baking powder - ½ tsp;
Vanillin - 5 g.

For filling:

Blueberries - 400 g;
Cottage cheese - 300 g;
Sour cream - 150 g;
Egg - 1 pc;
Powdered sugar - 100 g;
lemon zest- 1 tsp

The finished cake will turn out to be quite fragile, so for baking it is better not to use deep or Silicone forms. It is better to choose a detachable form of a suitable diameter and properly oil it before baking. So ready product get it without damaging the appearance.

Preparation of jellied blueberry pie with cottage cheese:

Combine all the ingredients for the base, mix them for a long time and thoroughly, so that a homogeneous plastic mass is obtained.
Turn on the oven for heating, setting the temperature to 200 ° C.
Lubricate the form with butter, put the dough into it, make high sides. To prevent sticking of the dough, it is recommended to slightly moisten your hands with cold water.
Wash the blueberries, put the berries in a colander so that the excess liquid is glass.
To prepare the filling, mix all the ingredients except blueberries.
Pour the berries onto the prepared base, then pour them with a liquid curd-sour cream mass.
The preparatory work is over - you can send the cake to the oven.

Ready-made blueberry pie is somewhat reminiscent of cottage cheese casserole. Wait for the cake to cool completely so that the filling grabs properly and does not spread when cut. You can even cool the cake at room temperature, and then keep it in the refrigerator for 30-40 minutes - it will be even tastier. Those with a sweet tooth can sprinkle the dessert with powdered sugar when serving.

Pie with cottage cheese and blueberries on shortcrust pastry

This delicious berry pie has an incredibly delicate texture and incomparable taste. The combination of ripe, slightly tart blueberries and sweet cottage cheese is simply amazing. The recipe is quite suitable for both home tea drinking and for treating guests.

Dough Ingredients:

Flour - 250 g;
Butter - 150 g;
Powdered sugar - 100 g;
Egg - 1 pc;
Baking powder - 1 tsp

For filling:

Cottage cheese - 400 g;
Fresh blueberries - 300 g;
Eggs - 2 pcs;
Sour cream - 150 g;
Honey - 5 tablespoons

Shortcrust pastry is one of the easiest to prepare. It is ideal as a base for all kinds of open berry pastries, because. keeps its shape well. A big plus is the ability to store excess product in the refrigerator for 5-7 days.

Cooking:

softened butter combine with sifted wheat flour.
Gradually add to the butter-flour mass powdered sugar. In principle, you can do with the usual granulated sugar, but with powder it is easier and faster to achieve a uniform consistency.
Add the egg, a pinch of baking powder and mix all the ingredients well.
Knead the dough, gather it into a ball, then roll it into a circle about 5-7 mm thick.
Lubricate the prepared baking dish with a piece of butter, put the prepared sand base into it, lightly tamp with your hands and make the sides.
Put the form with the dough for 10 minutes in an oven preheated to 190 C.
To prepare the filling, in a separate container or blender bowl, mix cottage cheese, eggs, sour cream (can be replaced with heavy cream) and honey. The structure of the filling should be creamy, homogeneous.
Rinse blueberries well to remove dust and dirt.
Put the sweet on the cooled sand base. curd mass, spread blueberries on top.
Send the mold to the oven.

After 35-40 minutes, blueberry pie with cottage cheese from shortcrust pastry should be ready.

Cottage cheese blueberry pie

When it's cloudy and damp outside, it's so nice to sit on an armchair, wrapped in a cozy blanket, and enjoy watching an interesting movie or reading an exciting book, with a cup of hot fragrant tea and a piece of freshly baked berry pie. The recipe for this delicious blueberry cottage cheese pie will please even the most sophisticated gourmet.

Dough Ingredients:

Flour - 300 g;
Sugar - 200 g;
Eggs - 2 pcs;
Butter - 170 g;
Salt - a pinch;
Cinnamon - 1 tsp;
Almond and vanilla extract - 1 tsp each;

For filling:

Blueberries - 400 g;
Cottage cheese - 400 g;
Sugar - 150 g;
Sour cream - 50 g.

Cooking:

Turn on the oven for heating, setting the temperature to 180 ° C.
In a deep bowl, mix flour with sugar, cinnamon, salt and eggs.
In a saucepan or microwave, melt most of the butter (reserving a piece to grease the pan), cool until room temperature, add to the rest of the base ingredients. Knead the dough with quick movements.
Grease a baking dish (it is preferable to use a detachable one), put the dough into it, slightly crushing the base and forming the sides.
Make the filling by combining soft curd with sour cream and sugar and, if possible, adding a teaspoon of vanilla and almond extract to the ingredients.
Wash blueberries well.
Put the curd filling on the base with a spoon and spread the blueberries over it.
Send the pie to a preheated desired temperature oven. After 30 minutes, you can check the readiness of the product with a stick. Depending on the oven, the fragrant blueberry-curd pie usually takes about 30-40 minutes to cook.

You can serve a ready-made dessert to the table by sprinkling with almond petals, decorating with a scoop of vanilla ice cream or whipped cream. You just have to wait at least an hour until the cake cools down. This cake is especially good when chilled.

A pie with blueberries and cottage cheese is always the way: at any time of the year, on any day of the week, and maybe even at any time of the day ... Crumbly crispy shortcrust pastry, sweet vanilla curd layer and, of course, blueberries! Use fresh berries in season and all year round- stocks from the freezer.

For the filling, we need dry cottage cheese (after all, we will add liquid ingredients to it in the form of sour cream, eggs and sugar), which, dissolving in the filling, will become syrup and make the cottage cheese more liquid. Therefore, if the cottage cheese is not dry enough, put it on a sieve covered with several layers of gauze, and leave it in the refrigerator for several hours so that excess whey is glassed.

The fat content of sour cream does not play a special role, I used sour cream with a fat content of 20%. If blueberries are frozen, they do not need to be thawed beforehand. Cut the butter into small cubes and keep in the refrigerator until needed.

Prepare a baking dish with a diameter of 22 cm, it can be greased with oil and sprinkled with flour (French shirt), or you can simply cover it with baking paper. It is not necessary to use a detachable form, the cooled cake can be perfectly removed from a simple form with corrugated sides.

Let's start with a test. Mix flour with sugar and baking powder, add cubes of cold butter.

Using your fingers, rub the butter into the dry ingredients mixture to make fine, crumbly crumbs.

Add sour cream and egg yolk.

Quickly knead the dough with your hands. Long knead shortbread dough it is not necessary, it is enough to achieve a combination of dry and liquid components, otherwise the finished sand base will turn out to be rough and hard.

As soon as the dough begins to gather in a ball, stop kneading. If the dough does not gather in a lump and crumbles in your hands - add a little sour cream, if the dough is too sticky - add a little flour.

Separate a part (about 1/3) of the total amount of dough, wrap it in a film and put it in the freezer. Spread the rest of the dough with your hands in a form with a diameter of 22 cm, forming sides about 2 cm high.

To prevent the filling from soaking the shortbread base, grease the dough with a little egg white and put the form with the dough in the refrigerator while we make the filling.

Turn on the oven to warm up to a temperature of 180-190 degrees and take care of the filling. If the cottage cheese is too grainy, wipe it through a sieve.

Add sugar to the curd (the amount of sugar depends on the acid of the curd), one egg and one egg white, sour cream and vanilla sugar. Mix everything until you get a homogeneous, moderately thick filling.

Take the mold out of the fridge sand base, pour the filling so that it does not go beyond the edges of the dough.

Mix blueberries with starch. Please note that we do not add sugar to blueberries, so the curd filling should be sweet enough.

Sprinkle blueberries in a thin layer over the surface of the curd filling.

We take out the part of the dough that was set aside earlier from the freezer and grate directly on the blueberries. We send the cake to the preheated oven and bake for 40-45 minutes or until cooked.

The finished cake will brown and move away from the edges of the form. But before removing the cake from the mold, you need to let it cool completely.

We take the cooled cake out of the mold ...

And cut into portions.

You can enjoy a pie with cottage cheese and blueberries!

Enjoy your meal!

Pie with blueberries and cottage cheese One of my favorite blueberry pies. soft dough on sour cream together with fresh berries blueberries and curd filling– a real bliss for everyone who loves blueberries and sweet pastries. In the dough for the pie, I suggest adding a little dark cocoa, which will give it a contrast of layers - the brown base will be more harmoniously combined externally with the white layer of the filling and dark berries.

Sort through the blueberries. Wash it and dry it. Berries, filling and dough are ready, so you can start assembling the blueberry pie. While you are shaping the cake, turn on the oven at 180C, let it warm up. The cake mold can be used as a detachable round or square. Lubricate the form sunflower oil or a piece of butter.

Roll out the dough with a rolling pin on a floured table. Put it in the form. Adjust with your hands so that it evenly covers its bottom.

If your form is small and you see that there is a lot of dough, use the remaining dough as a topping for the pie. Just rub it on a coarse grater on a layer of blueberries. The thickness of the dough turned out to be about 1 cm. Spread the curd filling on it.

Place blueberries on top of it.

Pie with cottage cheese and blueberries put in the oven (on the middle shelf). Bake it for 35-40 minutes. The finished cake should rise twice. As an additional decoration, the finished cake can be sprinkled with powdered sugar.

After cooling, cut it into squares or triangles, depending on its shape, and serve. From this amount of ingredients, a fairly weighty pie is obtained. It seems that even a large family will not be able to eat it in one day, despite the fact that it does not contain fatty and sweet cream, it is quite satisfying and you won’t eat a lot of it. It is recommended to store the cake in the refrigerator for no more than 2 days. Enjoy your meal.

Pie with blueberries and cottage cheese. A photo

As promised, I am sharing a recipe for a Finnish blueberry pie, which will be prepared on the basis of shortcrust pastry.

Dough Ingredients:

Eggs - 3 pcs.,
Sugar - 1 cup
Butter - 200 gr.,
Soda - 1 teaspoon,
Vinegar - 1 teaspoon,
Flour - 2.3-3 cups

Filling Ingredients:

Cottage cheese - 200 gr.,
Egg - 1 pc.,
Sugar - half a cup
Yogurt - 400 gr.,

Sprinkle Ingredients:

Blueberries - 100-200 gr.

Finnish blueberry and cottage cheese pie - recipe

Whisk eggs with sugar. Add soft butter cut into small pieces. Beat everything with a mixer. Add vinegar-slaked soda. Add flour. Knead shortbread dough. Put the finished shortcrust pastry for blueberry pie in the refrigerator. Put cottage cheese, sugar and yogurt in a bowl. Beat in one egg. Mix the curd filling with a mixer. Roll out the dough in a thin layer.

Put it in a mold greased with oil. Pour the prepared filling of cottage cheese and yogurt. Sprinkle the pie with blueberries. Bake it in the oven at 190 degrees for 40 minutes. Delicious and simple Finnish blueberry pie Sprinkle powdered sugar and mint leaves on top.

Add colors, refreshing taste to grated cottage cheese pie, throwing some juicy blueberries to the filling. This time we will prepare the dough with cocoa powder for an external contrast and light chocolate “notes”. And when forming the flour base, we will replace sugar with powdered sweet powder in order to get a more delicate, light texture (the well-known example is).

A pie with blueberries and cottage cheese will come in handy both on weekdays and at Sunday tea drinking. This pastry can be prepared with blueberries, blackberries, raspberries, etc., and those who want to enjoy the curd flavor without additives can safely exclude the berry from the list of ingredients - the product still remains tasty and presentable.

Ingredients:

For test:

butter - 100 g;
egg yolk - 1 pc.;
flour - 200 g;
baking powder dough - ½ teaspoon;
sour cream - 1 tbsp. spoon with a slide;
powdered sugar - 80 g;
cocoa powder - 2 tbsp. spoons.

For filling:

cottage cheese (preferably fine-grained from 9%) - 400 g;
sour cream - 3 tbsp. spoons;
egg - 1 pc. (+ 1 protein);
sugar - 80 g;
vanilla sugar - 10 g;
blueberries - 150 g;
potato starch - 2 tbsp. spoons.

Pie with blueberries and cottage cheese recipe with photos step by step

After sifting, we combine all the dry ingredients of the dough - flour, powdered sugar, baking powder, cocoa powder.
Soft, melted butter cut into small cubes, add to the flour mixture.
Vigorously rub the mass with palms until fine crumbs are obtained.
Add the yolk and sour cream, form a soft flour ball. You don’t need to knead the dough for a long time - just collect all the components together. If in the end the mass turned out to be too crumbly, add quite a bit of sour cream. If, on the contrary, the dough came out sticky, we introduce a little flour, but we try not to deviate much from the indicated proportions.
We separate about a third of the dough from the dough and put it in the freezer for 30 minutes. We distribute the rest of the mass inside a container with a diameter of 22 cm. We form an even thin cake with a side about 2 cm high. We put it in the refrigerator for half an hour.
Filling for a pie with blueberries and cottage cheese recipe
We fall asleep cottage cheese with simple and vanilla sugar. Thoroughly rub with a fork, getting rid of large curd lumps. If the product has a coarse-grained structure, first grind through a sieve.
Add sour cream, a whole egg and the protein left after making the dough. We stir.
Fill the chilled flour basket with the curd mixture.
Sprinkle blueberries with starch so that the berry does not soak the filling too much during baking. Mix and spread on the curd layer. Blueberries are suitable both fresh and frozen. In the latter case, pre-defrosting is not required.
We take out the rest of the dough from the freezer, rub it with large chips and evenly shower the cake.
Bake in an oven preheated to 180 degrees for about 40 minutes.
Cool the finished pie with blueberries and cottage cheese before cutting and tasting.