Vogtland blackberry cake "Schwarzbeerkung"

Ingredients for 1 servings:

• 2 eggs
• 200 g sugar
• 200 g margarine, soft
• 500 g flour
• 1 packet of baking powder
• 1 tbsp milk
• 750 g blueberries (wild blueberries, blackberries)
• 125 g flour
• 1 pinch(s) of baking powder
• 75 g butter, melted
• 50 g sugar
• Sugar, for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Wild blueberry cake with crumble, springform pan D=26cm

Prepare the dough: Beat the eggs, sugar, and margarine until fluffy. Sift the flour and baking powder into the mixture and knead. Add the milk while stirring and knead again. Divide the dough into three equal parts. Press one part onto the bottom of a greased springform pan; the other two parts can be frozen for future cakes. Prepare the topping: Wash and drain the blueberries, and spread them evenly over the dough. Preheat the oven to 175 degrees Celsius. Prepare the crumble topping: Mix the flour and baking powder, add the melted butter and sugar, and knead everything together. Sprinkle the dough evenly over the berries as a crumble. Bake the cake on the middle rack of the oven for about 35 minutes. Sprinkle the cooled cake with sugar before serving.