Blueberry Sheet Cake

Ingredients

• 500 g spelt flour type 1050
• 175 g low-fat quark
• 3 tbsp Milk (3.5% fat)
• 5 tbsp Rapeseed Oil
• 0.5 sachet baking powder
• 120 g whole cane sugar
• 1 pinch salt
• 2 Eggs
• 650 g blueberries
• 125 g butter
• 100 g Ground Almonds
• 0.5 tsp vanilla powder
• 2 tbsp Whole wheat breadcrumbs

Instructions

1. 1.

   Knead 350 g flour, low-fat quark, milk, oil, baking powder, 60 g whole cane sugar, a pinch of salt and the eggs for the dough; add more flour or milk if needed.

2. 2.

   Wash, rinse and pat dry the blueberries.

3. 3.

   Melt butter in a pot. Mix the remaining flour with almonds, remaining whole cane sugar, vanilla powder and butter, then roll into crumbs.

4. 4.

   Roll out the dough on a floured surface to fit a baking tray (25 x 40 cm) and place it on parchment paper, forming a small edge. Sprinkle the dough with breadcrumbs, top with blueberries and spread the crumbs over them. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 40–45 minutes.