Preparation and preheating
Preheat the oven to 175°F (350°C).
Grease a 23 cm springform pan (or line a 23 x 23 cm baking pan with baking paper).
Prepare the cream
cheese filling Beat the cream cheese, sugar, egg yolk and vanilla until smooth. To book.
Prepare the cake batter:
mix together the flour, baking powder, baking soda and salt in a bowl.
In another bowl, whip the butter with the sugar until fluffy.
Add the eggs, crème fraîche and vanilla.
Gradually add the dry ingredients until smooth.
Gently add the blueberries and stir.
Assemble the layers.
Spread 2/3 of the dough into the mold.
Place a tablespoon of cream cheese mixture on the surface, then create delicate curls with a knife.
Spread the remaining dough by spoonfuls over the cream cheese.
Add the filling
In a bowl, mix the flour, sugar and cinnamon.
Add the cold butter and knead until you get a crumbly dough.
Sprinkle evenly over the dough.
Baking and cooling
Bake in the oven for 45-55 minutes, until an inserted toothpick comes out clean.
Let cool for 20 minutes before cutting (if you can wait that long!).
Pro tips for a successful cake:
ingredients at room temperature = smoother dough.
Do not overmix – the cake will remain moist.
Do you use frozen blueberries? Add 1 tablespoon of flour to prevent melting.
Storage: Store covered at room temperature for 2 days or in the refrigerator for 5 days.
Serving
Tips With coffee or tea: the perfect pairing!
Trendy: vanilla ice cream makes everything taste even better.
Garnish: fresh mint or lemon zest for added shine.
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