Blueberry sour cream pudding cake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter or margarine
• 50 g sugar
• 1 tsp baking powder
• 20 g Amarettini, finely chopped, optional, works without
• 1 egg(s)
• 1 vanilla sugar
• Fat for the mold
• 500 ml milk
• 2 packets of vanilla pudding powder
• 100 g sugar
• 1 pinch of salt
• 400 g blueberries, maybe a little more
• 3 cups of sour cream (200 g each)
• 1 pack of cake glaze, white
• 250 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, grease the base and sides. Knead the dough ingredients into a shortcrust pastry and line the bottom of the pan with it. Pull up one edge and set the pan aside. For the sour cream, take about 8 tablespoons of the 500ml milk (important: only 500ml!!) to mix the pudding mix, and bring the rest to a boil in a saucepan. Whisk the pudding milk into the boiling milk, removing the pan from the heat. Bring back to a boil briefly. The pudding will be quite firm. Then stir the sour cream into the pudding. If you prefer it sweeter, use 150g of sugar. Wash the blueberries, stir 100g of them into the pudding mix, and pour the mixture into the springform pan. Bake at 180°C on the middle rack for 60 to 65 minutes, depending on your oven. Towards the end of the baking time, make sure the sour cream doesn’t overcook. Cover if necessary. Let the cake cool and then cover with the remaining blueberries. Prepare a glaze with the water according to the package instructions and pour over the blueberries. Let it chill in the refrigerator for at least two hours, preferably overnight. Make the cake a day in advance.