Blueberry cake

Ingredients for 1 servings:

• 200 g flour, smooth
• 3 tsp baking powder
• 100 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 100 g butter, melted, cooled
• 100 ml milk
• some jam (blueberry)
• 200 g mascarpone
• 1 packet of vanilla sugar
• 1 tbsp sugar
• 2 packs of cake glaze, clear
• 500 ml apple juice
• 4 tbsp sugar
• 300 g blueberries

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Mix the ingredients into a batter and pour it into a springform pan (approx. 24 cm in diameter) lined with baking paper. Bake in a preheated oven at 180 degrees Celsius for approximately 25 minutes. Cut the cooled cake in half and fill it with the jam. Place the cake on a springform pan. For the topping, mix the mascarpone with the vanilla sugar and sugar and spread it on the cake. Prepare the cake jelly according to the package instructions, except for the apple juice and sugar. Stir the blueberries into the still-hot jelly and immediately pour into the pan. Refrigerate the cake for at least 3 hours. Tip: This also works with frozen blueberries.