- 60 g melted butter
- 105 g Sweet Nature brown cane sugar
- 200 g blueberries
- 1 tbsp. lemon juice
- 115 g soft butter
- 150 g sugar
- 1 egg
- 125 g Küchenmeister wheat flour
- 40 g Küchenmeister buckwheat flour
- 1 packet baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 175 ml milk
Preheat oven to 175°C. In a square baking pan (ca. 20x20cm), mix together the melted butter and the brown cane sugar. Spread the butter and sugar evenly into the pan, ensuring the entire bottom of the pan is covered. Wash and dry the blueberries, and then evenly distribute on top of the sugar butter mixture. Sprinkle with lemon juice.
In a bowl, combine 115 g soft butter, sugar, vanilla sugar, and cream until white and frothy. Add the egg and mix well. Mix together the flours, baking powder, salt and cinnamon. Add the flour mixture alternating with the milk to the batter, mixing well with each addition. Carefully pour the batter into the pan and spread evenly. Bake for 45-50 minutes in the preheated oven.
Remove the cake from the oven, place it on a wire rack and allow to cool for 10 minutes. Then carefully flip the cake out onto a large plate.