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Blueberry-Almond-Cake

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Ingredients for 1 servings:

  • 4 eggs
  • 250 g sugar
  • 200 ml sour cream
  • 200 ml oil
  • 300 g flour
  • 1 packet of baking powder
  • 50 g almonds, chopped
  • 2 tbsp cream (hazelnut cream)
  • 100 g blueberries
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200°C (180°C fan-assisted). Beat the eggs and sugar for 2-3 minutes until thick and creamy. Stir in the oil, sour cream, and hazelnut spread. Then quickly stir in the flour and baking powder. Finally, fold in the almonds and blueberries. Pour the batter into a greased pan and bake for about 45 minutes.

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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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