Blueberry sour cream cake

Ingredients for 6 servings:

• 3 eggs
• 2 tbsp oil
• 100 g flour
• 100 g sugar
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 2 cups sour cream
• 1 bag of drink powder (blueberry quench)
• 1 jar blueberries (large)
• 2 cups of sweet cream
• 4 packs of cream stiffener
• 125 ml juice (blueberry juice)
• 125 ml water
• 2 packs of cake glaze, red

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

wonderful summer refreshment

For the batter: Whisk the eggs, oil, sugar, and vanilla sugar until frothy. Stir in the flour mixed with the baking powder, a spoonful at a time. Once the batter is smooth, transfer it to a greased springform pan. Bake at medium heat at 175 degrees Celsius for 25 minutes. For the batter, whip the cream until stiff peaks form. Drain the blueberries well, reserving the juice. Mix the sour cream with the Quentsch mixture. Fold in the blueberries and whipped cream. The mixture can now be spread over the cooled cake. Finally, bring the glaze to a boil and spread over the batter.