Lemony Captain Bluebear Guglhupf

Ingredients for 1 servings:

• 200 g blueberries
• 250 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 4 eggs
• 200 g sour cream
• 1 organic lime(s) or organic lemon, juice and zest
• 350 g flour
• ½ pack of baking powder
• Fat and breadcrumbs for the form
• 200 g powdered sugar
• 3 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the blueberries and drain well. Cream together the butter, sugar, and a pinch of salt until creamy. Beat in the eggs one at a time. Stir in the sour cream, citrus zest, and citrus juice. Combine the flour and baking powder and stir briefly. Fold in the blueberries. Pour the batter into a greased and breadcrumb-coated Bundt pan (approx. 2.5 liters capacity) and smooth it out. Or, for a more attractive finish, pour half the batter into the pan. Distribute the blueberries evenly over the batter and top with the remaining batter. Bake in a preheated oven (top/bottom heat: 180°C, fan: 160°C, gas mark 2) for about 1 hour (test with a skewer). Let the cake cool for about 10 minutes, then turn it out of the pan and let it cool completely. For the glaze, mix the powdered sugar and lemon juice in a small bowl until smooth. Spread the glaze over the cake.