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Blueberry cake

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Ingredients for 1 servings:

  • 300 g butter
  • 250 g sugar
  • 1 sachet of vanilla sugar
  • 1 tsp lemon zest, grated
  • 4 eggs
  • 100 g crème fraîche
  • 300 g flour
  • 2 tsp baking powder
  • 100 g almond(s), ground
  • 750 g blueberries
  • powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake

Cream the butter with sugar, vanilla sugar, and grated lemon zest until fluffy. Gradually add the eggs and crème fraîche. Combine the flour, baking powder, and ground almonds and stir in. Spread the batter evenly on a greased, deep baking sheet and scatter the blueberries on top. Bake in a preheated oven at 200°C (400°F), fan oven 180°C (350°F), gas mark 3, for 30-40 minutes until light brown. Let cool, then dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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