Blueberry Crumble Cake

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Blueberry Crumble Cake
Blueberry Crumble Cake

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.

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