Gluten-free blueberry sour cream cake

Ingredients for 1 servings:

• 250 g flour, gluten-free
• 125 g butter
• 170 g sugar
• 1 pinch of salt
• 6 m.-sized eggs
• 400 g sour cream
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 250 g blueberries
• 1 handful of chocolate drops

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Put the flour, butter, 2 eggs, 70g sugar, and a pinch of salt in a bowl and knead well until the dough is nice and smooth but not sticky. Pour the dough into the greased and floured baking pan. You don’t need to line the edges all the way to the top, as the cake won’t be that high. Mix the sour cream, 100g sugar, 4 eggs, vanilla pudding powder, and vanilla sugar in the bowl and pour onto the dough. The mixture will be quite runny. Distribute the blueberries and chocolate drops over the mixture. Bake in a preheated oven at 160°C (convection oven) for about 1 hour. If you don’t like gluten-free, you can replace the flour with regular flour. Then just 1 egg might be enough for the dough.