Summary

Ingredients

• 200 g butter
• 140 g suar
• 2 packs vanilla sugar
• 5 egg (s)
• 250 g flour
• 2 teaspoons baking soda
• 150 g almonds, round
• 150 ml milk
• 1 pinch (s) salt
• 300 g blueberries
• some butter for the mold
• some flour for the mold
• powdered sugar

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Instructions

1. Mix the softened butter with sugar, vanilla sugar and salt until creamy. Then add eggs one by one and stir in. Mix the flour with baking powder and ground almonds and stir in alternately with the milk. The dough should be smooth but spreadable.
2. Pour half of the dough into a greased and floured springform pan (26 cm diameter), then spread half of the blueberries on top. Then put the remaining dough on top and smooth it out, distribute the remaining blueberries on the dough.
3. Baking time approx. 50 - 60 minutes at 180 ° C top / bottom heat.
4. Dust the finished cake with powdered sugar to taste.
5. The cake is made very quickly and is nice and juicy (even the next day).
6. My mother always takes 180 g of sugar, that`s way too sweet for me. I recently made it with 140 g of sugar (as stated in the list of ingredients) and found that it can take a little less (especially since there is also powdered sugar on it). So next time I`ll only make it with 120 g of sugar. So you have to try how much sugar you would like to have in the cake.