Blueberry cake with cream icing and crumble

Ingredients for 1 servings:

• 240 g flour
• 1 tsp baking powder
• 70 g sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter
• 500 g blueberries
• Fat for the mold
• 40 g sugar
• 40 g butter
• 40 g flour
• 70 ml cream
• 70 ml milk
• 2 eggs
• some lemon peel, untreated, grated
• 1 packet of vanilla sugar

Instructions

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

Combine all the ingredients for the dough—except the blueberries—in a bowl and knead. Then chill in the refrigerator for at least 30 minutes. Meanwhile, knead the ingredients for the crumble topping, prepare the glaze (I always do this in a shaker cup—it’s super quick), and clean the blueberries (remove any stems and leaves). Grease a springform pan (I always stretch a piece of baking paper over the bottom and then only need to grease the sides) and shape the dough. The dough should be evenly distributed over the bottom and pulled up high enough at the edges so that the blueberries, glaze, and crumble can be spread on top without overhanging. I always pull the dough about halfway up and make the edges relatively thin. I also always press the transition from the bottom to the edge quite thin, but everyone probably likes it differently. A little tip: There are small hand rollers that you can use to press the dough nicely and quickly into the springform pan. Then distribute the washed blueberries evenly in the dish, pour the glaze over them, and scatter the crumble topping over the cake. Bake in a preheated oven at 200°C (convection oven). Tip: When blueberries are in season, I always buy them on sale, clean and wash them right away, and then freeze them in 500g portions. This way, I always have “fresh” berries for my cake.