Blueberry cake à la Mama

Ingredients for 1 servings:

• 100 g butter, room temperature
• 100 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 175 g flour
• 2 ½ tsp baking powder, sifted
• 1 jar blueberries, (blueberries) approx. 335g drained or 500g fresh
• 2 packs of cream powder (paradise cream) or baking-proof vanilla pudding cream
• 750 ml milk or cream, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Fixed variant for a quick fix

Pour the blueberries from the jar into a sieve and drain well (wash and drain fresh ones too). Now mix all the ingredients for the batter until creamy and pour into a greased springform pan/fruit base pan (Ø 28cm). Now place the base in the oven for approx. 20 minutes at 160ºC fan/convection oven (180ºC top/bottom heat). After baking, let the cake cool for at least 10-15 minutes. Then prepare the vanilla cream. If you are using the baking-stable cream, mix it for approx. 1 minute, for the paradise cream approx. 3 minutes. Now spread about half of the cream on the base and half of the blueberries, then repeat the whole process with the second half of the cream and the blueberries. The last layer consists of the blueberries. If you are using the paradise cream, you can serve immediately; if you are using the baking-stable cream, chill the whole thing for 15-20 minutes. It’s best to make coffee and set the table while you’re at it.