Grandma's Blueberry Cake

Ingredients

• 300 g flour
• 100 g sugar
• 1 pinch salt
• 1 egg
• 200 g butter
• 600 g fresh ripe blueberries
• 120 g sugar
• 1.5 tsp ground cinnamon
• flour (for the work surface)
• butter (for the pans)
• 40 g butter (in flakes)
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour, sugar and salt; sift onto a work surface, create a well in the center, crack the egg into it and scatter butter flakes around. Using a knife, crumble all ingredients together then quickly knead by hand into a smooth dough. Shape into a ball, wrap in plastic and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Wash, clean and drain blueberries thoroughly. Mix sugar with cinnamon.

4. 4.

   Roll out dough on a floured surface; cut 4 circles (~13 cm diameter) and 4 smaller circles (~10 cm). Grease four ovenproof tins and line with the larger circles. Sprinkle half of the sugar‑cinnamon mix over each tin, top with blueberries, sprinkle remaining sugar and arrange butter flakes. Cover each tart with a dough lid, press edges firmly together and brush tops with egg yolk. Bake in preheated oven for 25–30 minutes.

5. 5.

   Remove finished tarts from oven, let cool, release from tins and dust with powdered sugar before serving. Offer vanilla sauce on the side if desired.