Gluten-free Blueberry Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, luten-free
- 125 g butter
- 170 grams sugar
- 1 pinch (s) salt
- 6 medium egg (s)
- 400 g sour cream
- 1 packet vanilla sugar
- 1 packet vanilla pudding powder
- 250 g blueberries
- 1 handful chocolate drops
Print Recipe
Pin Recipe Instructions
- Put the flour, butter, 2 eggs, 70 g sugar and a pinch of salt in a bowl and knead well until the dough is nice and smooth but does not stick.
- Put the dough in the greased and flour dusted baking pan. The edge does not have to be laid out to the top, as the cake will not be quite as high.
- Mix the sour cream, 100 g sugar, 4 eggs, vanilla pudding powder and vanilla sugar in the bowl and pour onto the batter. The mass is quite fluid.
- Spread the blueberries and chocolate drops over the mass.
- Bake in the preheated oven at 160 ° C for about 1 hour.
- If you don`t like it gluten-free, you can replace the flour with normal flour. Then maybe just 1 egg is enough for the dough.
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