Cake with blueberries and crumble:

🫐 Ingredients for the dough:

125 g butter

100 g fine baking sugar

8 g vanilla sugar

2 large eggs

200 g wheat flour

70 g starch

pinch of salt

1.5 teaspoons baking powder

90 g 12% or 18% sour cream or natural yoghurt no skyr, Greek

350 g blueberries (or more)

🫐 For crumble:

80 g butter, melted

160 g wheat flour

75 g sugar

pinch of salt

Cream the butter with both sugars until light and fluffy.

Add the eggs one at a time, mixing until the ingredients are thoroughly combined.

Pour in the cream and mix gently.

Sift the flour, starch, baking powder and salt into the resulting mixture and mix gently.

Line a baking tin with baking paper and spoon the batter into it. Flatten out with a spoon (the dough will resist but you should have no problem spreading it).

Pour in the blueberries.

Sprinkle with crumble.

🫐Crumble:

Pour the dry ingredients for the crumble into a bowl, mix together.

Add melted, cooled butter and stir quickly with a fork until a crumble forms.

🫐 Bake up down at 180 C for 45 minutes.

My baking tin is +/- 25x35 cm