blueberrylemonbaked
Blueberry Jelly Layer Cake
A blueberry sponge layered with lemon-blueberry quark cream, vanilla quark cream and a glossy blueberry jelly topping.
From YouTube · Jan 30, 2026
A blueberry sponge layered with lemon-blueberry quark cream, vanilla quark cream and a glossy blueberry jelly topping.
1 hr
Prep time
35 min
Cook time
4 hrs
Total time
8
Yield
Ingredients
29 ingredients- BLUEBERRY SPONGE
- 2 egg whites
- 10 g vanilla sugar
- 120 g sugar
- 120 g butter, at room temperature
- 80 g sour cream
- 80 ml milk, at room temperature
- 140 g plain flour
- 1 tsp baking powder
- 200 g blueberries
- BLUEBERRY QUARK CREAM
- 20 g gelatine
- 100 ml water
- 300 g quark
- 100 g yogurt or sour cream
- Finely grated zest of 1 lemon
- Juice of 1/2 lemon
- 3–4 tbsp puréed blueberries
- VANILLA QUARK CREAM
- 20 g gelatine
- 100 ml water
- 500 g quark
- 200 g yogurt or sour cream
- 10 g vanilla sugar
- 70 g sugar
- BLUEBERRY JELLY TOPPING
- 100 g blueberries
- 5 g gelatine
- 20 g water
- 1 tbsp honey
- Juice of 1/2 lemon
- 150 ml water
- 150 g blueberries
Method
37 steps- Preheat the oven to 170°C (338°F).
- Grease and line a 20 cm springform tin.
- Whisk the egg whites with the vanilla sugar and 120 g sugar until firm and glossy.
- Beat the softened butter until smooth.
- Mix in the sour cream and milk.
- Sift together the flour and baking powder.
- Fold the flour mixture into the butter mixture.
- Gently fold in the whipped egg whites.
- Fold in the 200 g blueberries.
- Transfer the batter to the prepared tin.
- Bake for approximately 30–35 minutes, until set and lightly golden.
- Leave the sponge to cool completely.
- Return the cooled sponge to a clean springform tin or fit a cake ring around it.
- For the blueberry cream, soak the first 20 g gelatine in 100 ml water.
- Mix the 300 g quark with the yogurt or sour cream, lemon zest, lemon juice and puréed blueberries.
- Warm the soaked gelatine gently until dissolved; do not boil.
- Stir a little blueberry mixture into the gelatine.
- Whisk the gelatine mixture back into the remaining blueberry cream.
- Spread the blueberry cream evenly over the sponge.
- Refrigerate for approximately 30 minutes, until beginning to set.
- For the vanilla cream, soak the second 20 g gelatine in 100 ml water.
- Mix the 500 g quark with the yogurt or sour cream, vanilla sugar and 70 g sugar.
- Dissolve the soaked gelatine gently.
- Temper it with a little vanilla mixture.
- Whisk it back into the remaining vanilla cream.
- Spread the vanilla cream over the partly set blueberry layer.
- Refrigerate for approximately 1 hour.
- For the blueberry jelly, place 100 g blueberries, honey, lemon juice and 150 ml water in a saucepan.
- Heat gently until the blueberries soften and release their juice.
- Purée or lightly crush the mixture.
- Soak the 5 g gelatine in the 20 g water.
- Stir the soaked gelatine into the warm blueberry mixture until dissolved.
- Leave the jelly mixture to cool until no longer warm.
- Arrange the remaining 150 g blueberries over the cake.
- Pour the cooled blueberry jelly carefully over the top.
- Refrigerate for at least 1½ hours, until fully set.
- Remove the cake ring carefully before serving.
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