Blueberry cake à la Devilsangel

Ingredients for 1 servings:

• 150 g butter or Sanella, soft
• 120 g sugar
• 1 sachet of vanilla sugar
• 4 m.-sized eggs
• 250 g flour
• 15 g baking powder
• 125 ml cream
• 150 g blueberries
• 1 tbsp jam -2 tbsp, blueberry-

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and moist cake

Cream the softened butter or Sanella until fluffy, add the sugar and vanilla sugar. Gradually beat in the eggs, then add the flour mixed with the baking powder and continue beating, finally stirring in the liquid cream. Wash the blueberries and hull them if necessary, then place them in a small bowl and gently mix with the blueberry jam. Grease a 26cm round or 24cm square springform pan and pour in the batter, then spread the blueberry mixture on top; the blueberry mixture will sink into the cake slightly during baking. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) on the middle rack for approximately 35-45 minutes. This may vary depending on the oven, so please do the skewer test! Loosen the cake from the sides of the springform pan all around with a knife and let it cool. Then dust with powdered sugar if desired.