Blueberry Poppy Seed Cake

Summary

Ingredients

• 200 g suar
• 120 g butter
• 180 g flour
• 1 pinch (s) salt
• 4 medium egg (s)
• 500 g blueberries
• 350 g cream cheese
• 4 tablespoon poppy seeds

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Instructions

1. Knead 60 g sugar, butter, flour and salt together and cover the shortcrust pastry in a cool place for at least 30 minutes.
2. Preheat the oven to 180 degrees. Press the dough evenly into a buttered tart or springform pan and pull it up a little at the edge. Prick several times with a fork to avoid the formation of bubbles. Pre-bake for 15 minutes.
3. Spread the blueberries on the pre-baked dough. Beat the eggs with 140 g sugar until frothy and then mix with the cream cheese and poppy seeds. Spread this cream evenly over the blueberries and bake the cake for another 35 minutes.