Apple and blueberry cake

Name: Apple and blueberry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 kg sour apples (e.g. Boskop); 3-4 Tbsp Lemon juice; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 475 g Flour; 1 package Baking Powder; 1 package (300 g) frozen blueberries; 125 g Butter; 2 packages Vanillin sugar; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 kg sour apples (e.g. Boskop)
3-4 Tbsp Lemon juice
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
475 g Flour
1 package Baking Powder
1 package (300 g) frozen blueberries
125 g Butter
2 packages Vanillin sugar
7-10 Tbsp Grease

Directions

1
Wash, peel and quarter the apples and cut out the core. Cut apple quarters into slices and sprinkle with lemon juice. Mix quark, milk, oil, 75 g sugar, lemon peel and salt.
2
Mix 300 g flour and baking powder and knead with the curd mixture. Then continue kneading with your hands to a smooth dough. Roll out the dough on a greased baking tray (approx. 34 x 38 cm) and cover with apples.
3
Sprinkle deep-frozen blueberries into the spaces in between. Melt butter for the crumbles. Put the rest of the flour, sugar and vanilla sugar in a mixing bowl and add the hot butter. Use the dough hooks of the hand mixer to knead into crumbles.
4
Sprinkle crumbles over the fruit and bake in the preheated oven (electric: 200 °C / gas: level 3) for approx. 30 minutes. Let it cool down and cut it into about 24 pieces.