Blueberry crumble cake

Name: Blueberry crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g soft butter or margarine; 275 g Sugar; 4 Eggs (size M); 400 g Flour; 100 g crushed almonds; 1 package Baking Powder; 7-10 Tbsp peel of 1 untreated lemon; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 500 g Sour cream or sour cream; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Cornstarch; 500 g Blueberries; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g soft butter or margarine
275 g Sugar
4 Eggs (size M)
400 g Flour
100 g crushed almonds
1 package Baking Powder
7-10 Tbsp peel of 1 untreated lemon
1 pinch Salt
1/2 TEASPOON Cinnamon
500 g Sour cream or sour cream
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Cornstarch
500 g Blueberries
7-10 Tbsp Icing sugar
baking paper

Directions

1
Mix fat, 200 g sugar, 1 egg, flour, almonds, baking powder, lemon peel, salt and cinnamon with the dough hooks of the hand mixer to a crumbly dough. Spread about 3/4 of the dough on the bottom of a springform pan (26 cm Ø) lined with baking paper and press it smooth.
2
Mix the sour cream with the remaining eggs, sugar, lemon juice and starch until smooth. Fold in about 2/3 of the blueberries. Pour the mixture onto the base. Spread the remaining crumbles with the remaining blueberries on top and bake in a preheated oven (electric range: 175 °C/ gas: level 2) on the 2nd rung of the cake.
3
Bake from the bottom for 60-70 minutes. Dust with icing sugar before serving. Results in about 16 pieces.