Melt 125 g fat, let it cool down a little. Mix 175 g flour, almonds, 1 pinch of salt and brown sugar. Mix in liquid butter with the dough hooks of the hand mixer, knead everything into crumbles and chill. Cut the vanilla pods lengthwise and scrape out the pulp. Cream the pulp, 375 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer.
Stir the eggs one after the other into the fat mass. Mix 350 g flour, starch and baking powder and stir into the milk. Grease the fat pan of the oven (32 x 39 cm) and spread the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Wash and sort blueberries. Spread blueberries on the cake. Add crumbles and bake for another 35-40 minutes. Towards the end, cover with aluminium foil if necessary (stick sample). Remove the cake, let it cool down and divide it into pieces.
Wash and sort blueberries. Spread blueberries on the cake. Add crumbles and bake for another 35-40 minutes. Towards the end, cover with aluminium foil if necessary (stick sample). Remove the cake, let it cool down and divide it into pieces. Whipped cream tastes good with it
waiting time 45 minutes