400 g blueberry marble cake
125 g cream cheese
5 tbsp. blueberry juice
300 g white couverture (chocolate coating)
100 g icing sugar
2 tbsp. colored sprinkles
2 tbsp. chopped pistachios
2 tbsp. wild blueberries from Canada (frozen)
50 lollypop sticks
1 styrofoam block

  1. Mix the cake in a blender until only crumbs are left. Add 3 tbsp. of blueberry juice to the cream cheese and stir in the cake crumbs. Knead until dough is formed. Let it cool for 30 min. Melt the couverture over hot water (max. 40°C). Form small balls out of the cool dough. Dip the lollypop sticks into the couverture and put them into the balls. Then place them into the refrigerator for 30 min.


  1. Defrost the blueberries. Mix the powdered sugar with 2 tbsp. of blueberry juice and fill it into a one liter freezer bag. Fill the sugar sprinkles and pistachios into two small bowls.


  1. Pour the couverture into a jam jar and take the lollypop sticks out of the refrigerator. Dip them into the couverture. Let them drip and then stick them into a styrofoam block. Dunk one third of the sticks into the pistachios and sprinkles, leave the other third just with chocolate and let them dry. Poke a hole into the frozen bag and decorate the lollypops. Finally place the blueberries onto the decorated lollypops.


If you don’t have a styrofoam block, you can use floral foam or drinking glasses.


Energy: 78,8kcal / 330 kJ

Protein: 1,1 g

Fat: 4 g

Carbohydrates: 9,5 g