Blueberry-banana cake with crumbles

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4.1 9
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 75 g cold butter
  • 175 g soft butter or margarine
  • 240 g Sugar
  • 400 g Flour
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 1/2 package Baking Powder
  • 100 g Schmand
  • 3 (approx. 250 g) ripe bananas
  • 125 g frozen blueberries
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Knead cold butter in cubes, 40 g sugar, 125 g flour and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to form crumbles. Put the crumbles in a cool place.

  2. 2

    Mix 175 g fat, 200 g sugar, 1 pinch of salt and vanillin sugar with the whisks of the hand mixer until creamy. Stir in the eggs one by one. Mix 275 g flour and baking powder. Mix flour and sour cream alternately into the dough.

  3. 3

    Peel bananas and mash them with a fork. Loosely fold the bananas and frozen blueberries into the dough and place in a greased and floured box form (approx. 11 x 25 cm).

  4. 4

    Spread crumbles on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Cover with foil about 10 minutes before the end of the baking time.

  5. 5

    Remove the cake and let it cool on a cake rack. Remove the cake from the mould and dust with icing sugar before serving.

Nutrition Facts

KCAL
340 kcal
CARBS
39 g
FATS
18 g
PROTEINS
5 g