This blueberry lemon cake is a soft, bakery-style dessert with a delicate yeast dough base and a rich, creamy filling. The freshness of lemon perfectly balances the sweetness of blueberries, while a hint of vanilla and cinnamon adds warmth and depth. It’s light, slightly tangy, and incredibly aromatic—perfect for coffee, brunch, or a special treat.
Ingredients
For the Dough:
1/4 cup warm milk
1 teaspoon active dry yeast
1 2/3 cups all-purpose flour
3 tablespoons margarine or butter, softened
4 tablespoons sugar
1 packet vanilla sugar
3 drops almond extract
1 egg
Pinch of salt
1/2 teaspoon cinnamon
For the Filling:
14 oz cottage cheese (small curd)
3 eggs
3/4 cup powdered sugar
1 (3.4 oz) packet vanilla pudding mix
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
12 oz blueberries (fresh or frozen, drained well)
1/2 teaspoon vanilla extract
Instructions
In a bowl, combine flour and yeast, then add warm milk, butter, sugar, vanilla sugar, almond extract, egg, salt, and cinnamon. Mix until a soft, slightly sticky dough forms. Cover and let it rise for 30 minutes.
In another bowl, mix cottage cheese, eggs, powdered sugar, pudding mix, lemon zest, lemon juice, and vanilla extract until smooth. Gently fold in the blueberries.
Roll out the dough slightly larger than your baking pan (9-inch round pan works well). Place it into the pan, letting the edges come up about 1 inch along the sides.
Pour the filling over the dough and smooth the top. Let it rest for another 20 minutes.
Bake at 350°F for about 45–55 minutes, or until the center is fully set.
Allow to cool completely, then dust with powdered sugar before serving.
