Blueberry strudel cake

Dessert is always my favorite part of a meal and I love making it too. Even as the weather gets cooler, you can still get the most out of berries by purchasing frozen berries. I created this delicious cake using Sujon blueberries. The blueberry strudel cake is a kind of cross between a cheesecake (but without cream cheese!) and a posett. It looks impressive but is really easy to make.

The filling consists mainly of thick Greek yogurt and coconut cream and blueberries. It's light, creamy and delicious. It could be made dairy-free by replacing coconut yogurt with Greek yogurt – I haven't tried it yet, but let me know if you do!

The base is made of a healthy mix of oats, nuts and coconut and is mixed with dates, honey and coconut oil, which goes well with the flavors of the filling.

The beautiful deep blue color of the cake is thanks to the Sujon blueberries. Grown in British Columbia, Canada, these delicious blueberries are delicious, large and juicy. The Sujon blueberry packaging has also been revised. They now come in a stand up pouch with a convenient resealable zipper and the best part is that it is recyclable. Sujon blueberries are available in New World supermarkets.

Serve this dessert with some extra Greek yogurt and blueberries.

Blueberry strudel tart

Ingredients

For the base

• 1
  cup
  oatmeal
• 1/2
  cup
  ground almonds
• 1/4
  cup
  Appointments
  finely chopped
• 1/2
  cup
  coconut
• 2
  tablespoon
  Honey
• 4
  tablespoon
  melted coconut oil
• 1
  TL
  vanilla essence

For the filling

• 1
  400g
  Can of coconut cream
  (Reserve 1/4 cup)
• 3
  TL
  gelatin
• 1/4
  cup
  Sugar
• Juice and zest of half a medium-sized lemon
• 3/4
  cup
  thick Greek yogurt
• 1
  dessert spoon
  Honey
• 1
  cup
  Sujon frozen blueberries
  + extra for serving

Instructions

For the base:

1. Place all base ingredients in a food processor or blender. Mix until well combined. Press into a greased flan pan with a removable base. I used an elongated shape, but you can also use a round shape. Place in the refrigerator while preparing the filling.

For the filling

1. Place the coconut cream in a medium-sized saucepan and heat over medium heat. As soon as the coconut cream begins to bubble slightly, sprinkle the gelatine over it and stir.

2. Add sugar, lemon juice and zest. Mix well and remove from heat. Pour into a bowl and place in the fridge until it begins to cool.

3. While the mixture cools, place the blueberries, remaining ¼ cup coconut cream, and honey in a clean saucepan. Place on a heating element over medium heat and stir regularly until the berries are thawed and the mixture is warm. Stir everything until smooth. For safety reasons, make sure it is just warm and not hot.

4. Take the yogurt mixture out of the refrigerator. Add half of the yogurt mixture to the blueberry mixture and stir until well combined.

5. Remove the base from the refrigerator. Alternately add large spoonfuls of the yogurt mixture and the blueberry mixture and stir to combine the colors.

6. Refrigerate until firm, then cut into pieces and serve with additional berries and yogurt.

This post was sponsored by Sujon Berries