Summary

Ingredients

• 250 g blueberries, fresh
• 215 g spelled flour, fine
• 25 g cornstarch
• 175 grams sugar
• 15 g soy flour
• 1 pinch (s) vanilla powder
• 1 pinch (s) salt
• 2 teaspoons tartar baking powder
• 200 g mararine, liquid
• 200 g soy drink, natural
• possibly water

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Instructions

1. Sort and wash the blueberries, drain very well.
2. Note: So far I have only made the cake with fresh blueberries!
3. Stretch parchment paper in a 26-inch springform pan. Lightly grease the edge with margarine
4. Preheat the oven to 200 degrees top / bottom heat.
5. Mix the spelled flour, cornstarch, sugar, soy flour, vanilla powder, tartar baking powder and salt together.
6. Weigh in the liquid (cooled) margarine and soy drink and stir everything into a dough. It should be a creamy, tough dough, otherwise add a little more water.
7. Pour the batter into the mold, spread the blueberries on top and carefully press into the batter.
8. Bake the cake for about 30 minutes.
9. Let cool in the mold and ideally let it rest overnight in the refrigerator.
10. Tips: If you like it more vanilla, simply take vanilla soy drink instead of natural soy drink.