Blueberry sour cream cake
easy
90 mins
90 mins
Ingredients
- 60 g Icing sugar
- 125 g Butter or margarine
- 175 g Flour
- 2 TABLESPOONS ground hazelnuts
- 1 Egg yolk (size M)
- 500 g Blueberries
- 3 Eggs (size M)
- 3 TABLESPOONS Sugar
- 2 (200 g each) Mug of sour cream
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Grease
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Icing sugar for the
- 7-10 Tbsp Dusting
- 7-10 Tbsp Cling film
Directions
- 1
For the dough, mix icing sugar, fat, flour, hazelnuts and egg yolks with the dough hooks of the hand mixer. Then quickly work into a smooth dough with your hands. Wrap in foil and chill for approx. 30 minutes. In the meantime, wash and sort blueberries. Beat the eggs and sugar. Stir in sour cream and yoghurt. Roll out short pastry between two layers of foil to a circle (30 cm Ø). Grease a round ovenproof dish (26 cm Ø). Put the dough into it, pressing the edge firmly. Prick several times with a fork. Sprinkle with breadcrumbs. Add blueberries. Pour over the mixture. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Let it cool down a bit. Serve dusted with icing sugar. Makes approx. 12 pieces
- 2
Pieform: Pillivuyt
- 3
Bowl: Schumann
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