Delicious blueberry cake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 200 g sugar
• 1 tsp, leveled baking powder
• 3 packets of vanilla sugar
• 1 egg(s)
• 2 cups of cream
• 2 packs of cream stiffener
• 4 tbsp apple juice
• 400 g natural yogurt
• 1 jar blueberries, 750 g
• 2 packs of cake glaze

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Drain the blueberries well and collect the juice. Mix the flour, baking powder, butter, 1 sachet of vanilla sugar, 100g sugar, and the egg into a shortcrust pastry. Place the dough in a greased baking dish, leaving a 3cm-high edge. Prick the dough several times with a fork and bake at 160°C for about 20 minutes. Then let the base cool completely. Whip the cream with the cream stiffener until stiff peaks form and fold in the 2 sachets of vanilla sugar, natural yogurt, and 100g sugar with a spoon. Finally, fold in the blueberries. Pour the mixture onto the cooled base. In a saucepan, prepare the blueberry juice and apple juice with the cake glaze according to the instructions. Let it cool briefly so that the cake glaze is thick but still easy to spread. Slowly spread the glaze over the cream and yogurt mixture. Finally, marble the surface with a fork, mixing it very close to the surface so that the glaze blends with the top layer of cream and yogurt mixture. Chill the cake in the refrigerator for several hours.