Blueberry Pudding Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 125 g suar
- 250 g flour
- 2 egg (s)
- 1 packet vanilla sugar
- 1 packet baking powder
- Fat for the shape
For the filling:
- 200 g blueberries or other fruits
- 1 packet pudding powder (vanilla or cream flavor)
- 500 ml milk
- 3 tablespoon sugar
- 1 egg (s), separated
For the sprinkles:
- 200 g flour
- 100 g suar
- 125 g butter
- 1 packet vanilla sugar
- 1 teaspoon cinnamon powder
Print Recipe
Pin Recipe Instructions
- Beat the butter until smooth, stir in the sugar and vanilla sugar. Add one egg at a time and stir well. Mix flour and baking powder and stir in briefly. Put the dough in a greased springform pan.
- Mix the custard powder, milk, sugar and egg yolk until smooth, bring to the boil. Beat the egg white until stiff and fold in, leave to cool.
- Wash the blueberries and add them to the cooled pudding, stir. Spread the mixture on the dough.
- For the crumble, work through all the ingredients with your hands. Spread on the cake. Bake at 180 ° C on the middle rack for about 60 minutes.
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