Blueberry Nut Cake

Ingredients

• 200 g butter
• 150 g sugar
• 300 g flour
• 3 eggs
• 120 ml milk
• 1 tsp Baking powder
• 1 pinch salt
• butter (for the baking pan)
• flour (for the baking pan)
• 250 g blueberries
• 1 tbsp flour
• 50 g flour
• 50 g ground hazelnuts
• 25 g sugar
• 50 g butter
• 0.5 tsp cinnamon powder

Instructions

1. 1.

   Preheat the oven to 180°C. Grease the baking tin with butter and dust it with flour.

2. 2.

   For the batter, beat the room-temperature butter until fluffy. Alternately fold in sugar and eggs. Then add salt. Gradually mix in the baking powder, flour, and milk, stirring briskly until a smooth, spreadable dough forms. Wash the blueberries, pat them dry, and combine with 1 tbsp flour. Gently fold this mixture into the batter and pour it into the tin, smoothing the surface.

3. 3.

   For the crumble topping, rub together the flour, hazelnuts, sugar, cinnamon, and butter between your hands until crumbly, then scatter over the batter. Bake in the oven for about 45 minutes (test with a skewer). Remove from the oven, let cool, cut into pieces, and serve.