Berry Casserole with Sour Cream Layer

Cottage cheese casserole with blueberries and a sour cream layer is juicy, tender and very fragrant. The berries are tucked between two layers of the semolina-cottage cheese mixture, then the top is covered with a sour cream topping and baked for another 20 minutes. This is my favorite among casseroles - recommended.

Berry Casserole with Sour Cream Layer

A juicy cottage cheese casserole made with semolina, with blueberries tucked inside and a tender sour cream layer on top.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Servings: 9 servings

Ingredients Method Notes

Ingredients

  

Casserole

• 650 g full-fat cottage cheese
• 2 eggs
• 100 g sugar
• 40 g semolina
• 1 pinch salt
• 1 pinch vanillin
• 100 g blueberries

Sour cream layer

• 300 g sour cream 20%
• 1 egg
• 40 g sugar

Method

 

1. Put the cottage cheese, eggs, semolina, sugar, vanillin and salt in a bowl and blend until smooth.
2. Transfer half the mixture into the tin, scatter the berries randomly on top, and cover with the second half of the cottage cheese mixture.
3. Bake for 30 minutes at 170°C.
4. Mix the sour cream, egg and sugar, pour the mixture over the casserole and bake for another 20 minutes at the same temperature.
5. Remove and, if you like, chill before serving.
   

Notes

The recipe is designed for a 16x16 cm square tin.

Tips

• You can use frozen blueberries - no need to thaw them.
• Scatter the berries randomly between the layers of cottage cheese mixture so they don't sink to the bottom.
• The casserole can be served warm, but it slices more evenly once chilled.