- 75 g butter
- 2 spoons of coconut oil
- 1 dl brown sugar
- 3 dl wholegrain wheat flour
- 1 egg
- Half a teaspoon of baking powder
- Half a teaspoon of salt
- 300 g cottage cheese
- 2 eggs
- Half a dl of light Muscovado sugar
- 2 spoons of wild blueberry powder
- Frozen blueberries
Put the room temperature butter, coconut oil, eggs and sugar into a bowl. Mix with a spoon, but also use your fingers if you need to. Add the flour, baking powder and salt. Use your hands to knead a good dough.
If the butter and coconut oil are not on a room temperature, add a few spoons of lukewarm water to the mix.
Butter the inner surface of a round cake pan and place the dough into it, leaving the edges upward. You will turn the edges inward after you’ve added the filling.
Place the frozen blueberries into a separate bowl – we will deal with those later. Take another bowl and place the cottage cheese, eggs, sugar, blueberry powder and a few spoons of blueberries into it.
Use an immersion blender to mix the ingredients into a hearty filling. The consistency of the filling is up to you as it depends on how many berries you wish to add. Once you are content with the filling, pour it onto the dough in the cake pan. Decorate with berries.
If the oven is at 180 degrees, it’s time to leave the cake in there for around 15 minutes. After 15 minutes, the edges of the cake should begin to turn brown. This means that you should lower the heat to 160 degrees and have the cake bake for another 35 minutes.
During this time, remember not to open the oven door. If you’re using a gas-powered oven, do not forget to place a pitcher of water next to the cake.
Although, you will probably want to dig right in once the cake is out of the oven, but it would be better if you let it cool a bit.