This cheese and blueberry pudding came to me one afternoon when I was craving something sweet, quick, but uncomplicated. I had some sweet cheese in the fridge and a bag of frozen blueberries that I kept moving around. It reminds me a bit of Saxon cakes, but without layers and not too sweet. It was almost gone by the time I managed to take it out of the tray.
Quick info
Total time: about 50-55 minutes
Preparation: 10-15 minutes
Baking: 40 minutes
Servings: 8
Difficulty: easy
Type: quick dessert with cheese and fruit, suitable for any day
Ingredients
5 eggs
1 pinch of salt
250 g sugar (if you prefer sweeter, up to 350 g)
1 packet of bourbon vanilla
350 g sweet cottage cheese
50 g sour cream
50 g melted and cooled butter
250 ml milk
1/2 packet of vanilla pudding powder
1 baking powder
200 g flour
150-200 g frozen blueberries
1 tablespoon butter for greasing the tray
Preparation method
1. Break the eggs into a large bowl. Add a pinch of salt and beat them with a whisk or mixer just until well combined.
2. Add the sugar and continue beating until you get a frothy, light-colored mixture that holds to the whisk.
3. Add the packet of bourbon vanilla and the melted butter (let it cool slightly). This time, mix with a whisk, not too much, just enough to incorporate.
4. In a separate bowl, mix the vanilla pudding powder, flour, and baking powder. Pour the cold milk over and whisk to eliminate lumps.
5. In another bowl, put the sweet cheese and sour cream. Mix well with a spoon or whisk.
6. Pour the liquid mixture of milk, flour, and pudding over the cheese cream. Mix everything until homogeneous.
7. Fold the cheese and pudding mixture into the egg foam, using wide bottom-up movements, like for sponge cake. Don’t overmix, just enough to not see separate cheese traces.
8. Grease a baking dish (or any heat-resistant dish) with butter.
9. Pour the mixture into the dish and level it.
10. Sprinkle half of the blueberries (directly frozen) on top.
11. Place the dish in the preheated oven at 180°C, on the middle rack, for 10 minutes.
12. Remove the dish, sprinkle the remaining blueberries on top. Return to the oven for another 30 minutes. When ready, the pudding should be slightly browned on the surface and not 'jiggly' when the dish is moved.
13. Let it cool in the dish. Cut after it reaches room temperature; otherwise, it may break when removed.
14. Finally, sprinkle with powdered vanilla sugar if desired.
Why I make this recipe often
It saves me when I want something sweet without spending too much time in the kitchen. It’s neither hard nor expensive, and it can be improvised with frozen fruits from the freezer or whatever I have in the fridge. It cuts well after cooling, no syrups or creams are needed.
Tips and variations
Tips
If you want it sweeter, increase the sugar to 350 g.
Use eggs at room temperature; they beat better.
If using the whole packet of pudding (not just half), increase the milk amount to 400 ml and sugar by an additional 100 g.
The blueberries do not need to be thawed beforehand; just sprinkle them directly.
Substitutions
Sweet cottage cheese can be replaced with ricotta if you can't find the classic Romanian version.
Frozen blueberries can be swapped with raspberries or sour cherries, but with fruits that don’t release much water.
The butter for greasing the dish can be replaced with oil, but butter gives a better crust.
Variations
If you don’t have pudding powder, you can use just flour, but the texture will be a bit denser, not as fluffy.
For a more intense vanilla flavor, add vanilla extract instead of the packet, but no more than 1 teaspoon.
You can also add raisins or grated lemon zest for flavor, if you like.
Serving ideas
Serve simply, sprinkled with powdered sugar.
It’s also good with plain Greek yogurt or cold sour cream from the fridge.
It works well as a dessert with morning coffee.
Frequently asked questions
Can I use fresh blueberries?
Yes, fresh blueberries can also be used. Sprinkle them on top just like the frozen ones, without changing the baking time.
If I don’t have vanilla pudding, what do I do?
You can replace it with an additional 50 g of flour and vanilla flavor to taste, but the texture won’t be as fluffy.
What if the pudding sinks after I take it out of the oven?
It’s normal for it to sink a bit, especially if you cut it while warm. For nice slices, let it cool completely before cutting.
What can I substitute for sweet cheese if I don’t have it?
Ricotta or quark are okay alternatives. Classic cottage cheese works best.
Can I double the quantities for a larger tray?
Yes, but also increase the baking time by 10-15 minutes and check with a toothpick at the end.
Nutritional values
Approximately, one serving (out of 8) has about 320-350 kcal.
Carbohydrates: ~45 g
Proteins: ~8 g
Fats: ~11 g
These are rough estimates; exact values depend on the type of cheese, if you increase the sugar, or use more blueberries.
Storage and reheating
The pudding keeps in the fridge, covered, for up to 3 days.
It doesn’t look or taste as good reheated in the oven, but it can be eaten cold.
If you want to heat it, put it in the oven for 5 minutes at 120°C, but it may dry out a bit on the surface.
I don’t recommend freezing it; the texture will suffer upon thawing.
Quick info
Total time: about 50-55 minutes
Preparation: 10-15 minutes
Baking: 40 minutes
Servings: 8
Difficulty: easy
Type: quick dessert with cheese and fruit, suitable for any day
Ingredients
5 eggs
1 pinch of salt
250 g sugar (if you prefer sweeter, up to 350 g)
1 packet of bourbon vanilla
350 g sweet cottage cheese
50 g sour cream
50 g melted and cooled butter
250 ml milk
1/2 packet of vanilla pudding powder
1 baking powder
200 g flour
150-200 g frozen blueberries
1 tablespoon butter for greasing the tray
Preparation method
1. Break the eggs into a large bowl. Add a pinch of salt and beat them with a whisk or mixer just until well combined.
2. Add the sugar and continue beating until you get a frothy, light-colored mixture that holds to the whisk.
3. Add the packet of bourbon vanilla and the melted butter (let it cool slightly). This time, mix with a whisk, not too much, just enough to incorporate.
4. In a separate bowl, mix the vanilla pudding powder, flour, and baking powder. Pour the cold milk over and whisk to eliminate lumps.
5. In another bowl, put the sweet cheese and sour cream. Mix well with a spoon or whisk.
6. Pour the liquid mixture of milk, flour, and pudding over the cheese cream. Mix everything until homogeneous.
7. Fold the cheese and pudding mixture into the egg foam, using wide bottom-up movements, like for sponge cake. Don’t overmix, just enough to not see separate cheese traces.
8. Grease a baking dish (or any heat-resistant dish) with butter.
9. Pour the mixture into the dish and level it.
10. Sprinkle half of the blueberries (directly frozen) on top.
11. Place the dish in the preheated oven at 180°C, on the middle rack, for 10 minutes.
12. Remove the dish, sprinkle the remaining blueberries on top. Return to the oven for another 30 minutes. When ready, the pudding should be slightly browned on the surface and not 'jiggly' when the dish is moved.
13. Let it cool in the dish. Cut after it reaches room temperature; otherwise, it may break when removed.
14. Finally, sprinkle with powdered vanilla sugar if desired.
Why I make this recipe often
It saves me when I want something sweet without spending too much time in the kitchen. It’s neither hard nor expensive, and it can be improvised with frozen fruits from the freezer or whatever I have in the fridge. It cuts well after cooling, no syrups or creams are needed.
Tips and variations
Tips
If you want it sweeter, increase the sugar to 350 g.
Use eggs at room temperature; they beat better.
If using the whole packet of pudding (not just half), increase the milk amount to 400 ml and sugar by an additional 100 g.
The blueberries do not need to be thawed beforehand; just sprinkle them directly.
Substitutions
Sweet cottage cheese can be replaced with ricotta if you can't find the classic Romanian version.
Frozen blueberries can be swapped with raspberries or sour cherries, but with fruits that don’t release much water.
The butter for greasing the dish can be replaced with oil, but butter gives a better crust.
Variations
If you don’t have pudding powder, you can use just flour, but the texture will be a bit denser, not as fluffy.
For a more intense vanilla flavor, add vanilla extract instead of the packet, but no more than 1 teaspoon.
You can also add raisins or grated lemon zest for flavor, if you like.
Serving ideas
Serve simply, sprinkled with powdered sugar.
It’s also good with plain Greek yogurt or cold sour cream from the fridge.
It works well as a dessert with morning coffee.
Frequently asked questions
Can I use fresh blueberries?
Yes, fresh blueberries can also be used. Sprinkle them on top just like the frozen ones, without changing the baking time.
If I don’t have vanilla pudding, what do I do?
You can replace it with an additional 50 g of flour and vanilla flavor to taste, but the texture won’t be as fluffy.
What if the pudding sinks after I take it out of the oven?
It’s normal for it to sink a bit, especially if you cut it while warm. For nice slices, let it cool completely before cutting.
What can I substitute for sweet cheese if I don’t have it?
Ricotta or quark are okay alternatives. Classic cottage cheese works best.
Can I double the quantities for a larger tray?
Yes, but also increase the baking time by 10-15 minutes and check with a toothpick at the end.
Nutritional values
Approximately, one serving (out of 8) has about 320-350 kcal.
Carbohydrates: ~45 g
Proteins: ~8 g
Fats: ~11 g
These are rough estimates; exact values depend on the type of cheese, if you increase the sugar, or use more blueberries.
Storage and reheating
The pudding keeps in the fridge, covered, for up to 3 days.
It doesn’t look or taste as good reheated in the oven, but it can be eaten cold.
If you want to heat it, put it in the oven for 5 minutes at 120°C, but it may dry out a bit on the surface.
I don’t recommend freezing it; the texture will suffer upon thawing.