John Myers
Ingredients for 1 servings:
- 200 g butter
- 140 g sugar
- 2 packets of vanilla sugar
- 5 eggs
- 250 g flour
- 2 tsp baking powder
- 150 g almonds, ground
- 150 ml milk
- 1 pinch of salt
- 300 g blueberries
- some butter for the mold
- some flour for the mold
- powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Sponge cake with blueberries
Cream the softened butter with sugar, vanilla sugar, and salt. Then add the eggs one at a time and beat in. Combine the flour with the baking powder and ground almonds and beat in alternately with the milk. The batter should be smooth but spreadable. Pour half of the batter into a greased and floured springform pan (26 cm diameter), spread half of the blueberries on top. Then pour the remaining batter on top and smooth it down, scattering the remaining blueberries on top of the batter. Bake for approx. 50-60 minutes at 180°C (top/bottom heat). Dust the finished cake with powdered sugar to taste. This cake is very quick to make and remains beautifully moist (even the next day). My mother always uses 180g of sugar, which is much too sweet for me. I recently made it with 140g of sugar (as stated in the ingredients list) and found it could definitely use a little less (especially since there’s also powdered sugar on top). That’s why I’ll only make it with 120g of sugar next time. So you’ll have to experiment to see how much sugar you’d like in the cake.
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