Blueberry Pie with Almond Batter

Summary

Ingredients

• 300 g butter
• 200 g suar
• 1 packet vanilla sugar
• 1 teaspoon lemon peel, grated
• 4 egg yolks
• 12 tablespoon heavy cream
• 100 g crème fraîche
• 100 g almond (s), round
• 300 g spelled flour, fine
• 2 teaspoons tartar baking powder
• 750 g blueberries, (frozen or fresh)
• 2 tablespoon powdered sugar

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Instructions

1. Beat the butter, sugar, vanilla sugar and lemon zest until frothy. Gradually add the egg yolks, cream and creme fraiche.
2. Mix the almonds, flour and baking powder and stir in well.
3. Preheat the oven to 200 degrees top / bottom heat.
4. Sort the blueberries, rinse and drain well. Let the frozen blueberries thaw briefly.
5. Line a baking sheet with parchment paper and spread the dough evenly on it. Scatter the berries on top.
6. Bake the cake until golden brown for about 25 to 30 minutes.
7. Take out of the oven and let cool down. Sprinkle with powdered sugar before serving.
8. Serve with a dollop of whipped cream.
9. Also for breakfast or slightly warmed up as a dessert.