Bláberjabaka

Blueberry cake

My colleagues gave me a new, large baking pan for my birthday - which I immediately inaugurated with this recipe for Bláberjabaka.

By the way, the recipe is suitable for both fresh and frozen blueberries.


Ingredients

100 g margarine
240 g brown sugar
2 eggs
340 g flour
3 tsp baking powder
1 tsp coarse sea salt
180 g milk
240 g blueberries

180 g brown sugar
100 g flour
1 tsp cinnamon
1 pinch of ground vanilla
100 g margarine


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the margarine with the sugar and eggs until foamy.

Add flour, baking powder and salt and whisk together.

Then pour in the milk and knead everything into a dough that is as smooth as possible.

Finally, carefully fold in the blueberries...

...put the dough into a baking pan (approx. 25 x 35 cm) lined with baking paper and carefully smooth it out.

To make the streusel, knead the sugar with the flour, cinnamon, vanilla and margarine in a second bowl with your hands and distribute the streusel over the cake dough.

Bake the cake at 350 °F (180 °C) upper and lower heat for about 45 minutes (a little longer?) until the sprinkles have turned nice and golden brown and a wooden stick no longer sticks to the dough when you pierce it.

It is best to serve the finished blueberry cake lukewarm with freshly whipped cream.

[Translated from here.]