The Summer Berry Sheet-Pan Hack: This Foolproof Cottage Cheese Crust Works with Absolutely Any Fruit
The zero-stress summer bake that stays incredibly plush, moist, and tender every single time.
If you are totally over complicated dessert recipes that require ice water, rolling pins, and prayer, this vibrant seasonal dessert is about to become your ultimate baking weapon. The true magic of this recipe is its absolute versatility — you can throw on a mountain of sour cherries in June, fresh blueberries in July, or sweet strawberries in August without changing a single step of the base.
Ingredients: 100 g of butter (plus extra for greasing the pan), 150 g of sugar, 3 eggs, 250 g of full-fat cottage cheese (not wet), 200 g of flour, 10 g of baking powder, 50 g of breadcrumbs, a pinch of salt, vanilla (seeds from 1/3 of a pod or vanilla sugar), 300 g of berries (cherries, blueberries, currants, gooseberries, strawberries, or a mix).
Preheat the oven to 180 °C. Cream the softened butter with the vanilla, gradually adding the sugar. Add the eggs one at a time, beating the mixture well after each addition until smooth.
Add the salt and cottage cheese, then beat again until smooth and creamy.
Separately, mix the flour with the baking powder, then gently fold into the cottage cheese mixture on low speed or with a spatula until a soft dough forms.
Grease a baking pan with butter and sprinkle with breadcrumbs. Spread the batter into the pan and smooth the top. Evenly distribute the berries on top and gently press them into the batter.
Bake for about 40–45 minutes until done and golden brown. Cool at room temperature and serve.
