Apple and blueberry crumble cake

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar, brown
• 200 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 cup of yogurt
• 50 ml milk
• 500 g quark
• 100 g sugar, brown
• 2 eggs
• 40 g cornstarch
• 1 packet of vanilla sugar
• 1 pinch(s) cinnamon powder
• 600 g apples
• 1 jar blueberries

Instructions

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

Combine all the dough ingredients in a bowl with a dough hook to form crumbles, kneading by hand if necessary. Pour about 2/3 of the dough into a greased springform pan and press down lightly. For the topping, carefully mix the quark, yogurt, milk, and sugar. Then add the eggs, cornstarch, and the sachet of vanilla sugar and stir in. Spread over the crumble base. Drain the jar of blueberries well. Peel, skin, and slice the apples. Spread both over the quark mixture. Spread the remaining crumbles on top and sprinkle with a little cinnamon. Bake at 180°C for about 50 to 60 minutes. Then let the cake cool in the springform pan for at least half an hour.