My Granny's blueberry cake

A sensational, light as a feather cake which my Grandmother used to make for her diners in her country kitchen during the summer. She sometimes served over 100 dinners during the day and every diner got a large piece of this heavenly cake for dessert. 

Ingredients:

100 g soft butter

200 g sugar

4 eggs (separated)

200 g flour

1 1/2 tsp baking powder

1 packet vanilla sugar or 1 tsp vanilla extract

a pinch of salt

1 tsp soft butter (for the tin)

3 tbsp breadcrumbs

500 ml blueberries

• Beat the butter with the sugar until pallette and fluffy and then add the egg yolks one at a time and continue beating until the mixture is fluffy and homogeneous.

•  In a separate bowl beat the eggs with a pinch of salt until stiff peaks form.

•  Sift the flour with the baking powder into the egg and butter mixture and carefully fold in the beaten egg whites.

• Line a 24 cm round tin with parchment paper (cut out a circle of the same diameter as the tin).

• Spread the parchment paper with butter and sprinkle with breadcrumbs. 

•  Place the blueberries in the tin and make sure that they are spread out evenly over the bottom of the tin.

•  Gently transfer the dough (spoonful by spoonful) onto the berries and level the surface using a palette knife.

• Place the tin in the preheated (180 C) oven and bake for 30 minutes until golden brown.

•  When the cake cools down transfer it onto a platter blueberry side up and generously sprinkle with icing sugar. Cut into wedges.

Enjoy :)