Blueberry Crumble Cake

Summary

Ingredients

• 300 g butter, soft
• 275 g suar
• 4 egg (s)
• 400 g flour
• 100 g almond (s), round
• 1 packet baking powder
• 1 lemon (s), untreated, the grated zest and the juice from it
• 1 pinch (s) salt
• 1 teaspoon cinnamon
• 500 g sour cream or sour cream
• 1 tablespoon cornstarch
• 500 g blueberries
• powdered sugar

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Instructions

1. Knead the butter, 200 g sugar, 1 egg, flour, almonds, baking powder, lemon zest, salt and cinnamon to form a crumbly dough. Spread about 1/4 of the dough in a springform pan lined with baking paper and press it down to form a base.
2. Mix the sour cream with 3 eggs, 75 g sugar, lemon juice and starch. Fold in about 2/3 of the blueberries. Put this mass on the floor. Spread the remaining crumble on top along with the rest of the blueberries.
3. Bake in the preheated oven (electric stove: 175 ° C, convection: 150 ° C) on the second rack from the bottom for approx. 1 to 1 1/4 hours. Take out and let cool down. Sprinkle with powdered sugar before serving.