Blueberry Cake

Ingredients

• 300 g spelt flour type 1050
• 100 g raw cane sugar
• 200 g butter
• 5 eggs
• 500 g Blueberries
• 250 ml Whipping Cream
• 150 g crème fraîche
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Gather the flour on a work surface and create a well in the center. Add 80 g raw cane sugar, 1 egg, and the butter cut into small pieces to the well, then use a knife to mash them together thoroughly. Quickly knead the resulting crumbs until a smooth dough forms. Wrap the dough and refrigerate for 30 minutes.

2. 2.

   Meanwhile wash the blueberries, drain, and set aside. Whisk the remaining eggs with the cream, crème fraîche, and the remaining raw cane sugar. Roll out the dough on a floured surface slightly larger than the pan, line the greased pan with it, and lift up a rim. Distribute the blueberries over the dough and pour the cream‑egg mixture on top. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 25–30 minutes until golden yellow. Remove, let cool briefly, loosen from the pan, cut into pieces, and dust with powdered sugar before serving.