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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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