Blueberry Pie

For the blueberry cake, cream butter, half of the sugar and 2/5 of the eggs. Sift the baking powder and flour into a suitable bowl, mix with the hazelnuts, stir into the egg cream and let stand for 10 minutes with the lid closed.

Grease a shallow round baking dish 26 cm in diameter. Sprinkle with breadcrumbs. Pour in the dough and spread evenly, pre-bake on the middle rack in the preheated oven at 200 °C for 15 minutes.

Mix well the remaining sugar and eggs, vanilla sugar, custard powder, sour cream, lemon zest and aniseed, stir in the berries. Spread everything evenly on the pre-baked base and bake in the middle of the oven at 180 °C for 30 minutes.

Serve the blueberry cake warm or cooled, sprinkled with powdered sugar.

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