Gluten-free blueberry cake

Ingredients for 1 servings:

• 250 g butter or margarine, soft
• 250 g sugar
• 2 packets of vanilla sugar
• 2 m.-sized eggs
• 40 ml milk, lactose-free if required
• 20 ml cream, lactose-free if required
• ¼ tsp oil
• 250 g flour mix, gluten-free (Flour-Mix C from Schär)
• 180 g rice flour, e.g. from Bauck
• 70 g oat flour, e.g. from Bauck
• ½ pack of baking powder
• 500 g quark, 40% fat, lactose-free if required
• 250 g blueberries, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Lactose-free possible, for the baking tray or a 28 cm springform pan

Grease a baking tray or a 28 cm springform pan with a little butter or margarine. Mix the butter or margarine with the sugar and vanilla sugar until no sugar is visible. Mix the eggs, milk, cream and oil well. Add the flour and baking powder and mix until no lumps of flour or fat are visible. Stir in the quark and the washed and well-drained blueberries. Pour the batter onto the baking tray or into the pan. Bake on the lowest rack in a preheated oven at 170 °C (top/bottom heat) or 150 – 160 °C (fan oven) for about 60 minutes, until the cake begins to brown. Let cool for about 30 – 60 minutes. Please keep the cake in the refrigerator; it tastes delicious the next day too. Take the cake out of the refrigerator early enough; it shouldn’t be too cold (too hard).