Blueberry quark cake with crumble

Ingredients for 1 servings:

• 400 g flour
• 430 g butter
• 350 g sugar
• 500 g quark
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pinch of salt
• 4 eggs
• 1 lemon(s), zest
• 1 packet of vanilla pudding powder
• 400 g blueberries
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 28cm springform pan

Wash, sort, and drain the blueberries. Combine the flour, baking powder, 250g butter, 180g sugar, salt, and one egg in a bowl using the dough hook of a mixer. Mix until crumbly. Pour two-thirds of the batter into a 28cm springform pan lined with baking paper and press it evenly onto the bottom and sides with your fingers. Mix the remaining butter and sugar with the vanilla sugar, lemon zest, eggs, quark, and pudding powder using a mixer. Pour the quark mixture onto the prepared shortcrust pastry base. Spread the blueberries over the quark and drop the remaining crumble over it with your fingers. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about one hour. Dust the finished cake with icing sugar, if desired.