Blueberry Cake with Cream and Sprinkles

Summary

Ingredients

For the dough:

• 240 g flour
• 1 teaspoon Baking powder
• 70 grams sugar
• 1 pinch (s) salt
• 1 egg (s)
• 125 g butter
• 500 g blueberries
• Fat for the shape

For the sprinkles:

• 40 g suar
• 40 g butter
• 40 grams flour

For the cast:

• 70 ml heavy cream
• 70 ml milk
• 2 egg (s)
• some lemon peel, untreated, grated
• 1 packet vanilla sugar

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Instructions

1. Put all the ingredients for the dough - except for the blueberries - in a bowl and knead. Then chill in the refrigerator for at least 1/2 hour. Meanwhile, knead the ingredients for the crumble, prepare the icing (I always do this in a shaker - it`s super fast) and clean the blueberries (please remove the stalks and leaves).
2. Grease a springform pan (I always stretch a piece of baking paper across the bottom and then only have to grease the edge) and shape the dough. The dough should be evenly distributed on the base and pulled up at the edge so that the blueberries, the icing and the crumble can be spread on it without protruding.
3. I always pull the dough about halfway up and make the edge relatively thin. I also always press the transition from the floor to the edge very thinly, but surely everyone likes that differently. A little tip: There are small hand rollers with which you can press the dough into the springform pan very nicely and quickly.
4. Then distribute the washed blueberries evenly in the mold, pour the topping over it and spread the crumble on the cake. Bake for 35 minutes at 200 ° C in a preheated oven (fan-assisted).
5. Tip: When it is blueberry season, I always buy the berries on sale, clean and wash them immediately and then freeze them in 500 g portions. So I always have fresh berries for my cake.