Blueberry Sheet Cake with Almond Crumble

For the blueberry sheet cake, first heat the milk in a small saucepan, add the saffron to dissolve.

Sift 350 grams of flour into a mixing bowl, add the baking powder, the pinch of salt, and 80 grams of sugar and mix. Add the milk, oil and curd and knead well, let the dough rest for 30 minutes.

In the meantime, wash the heather berries, drain well, sort if necessary. To get the berries as dry as possible simply place them in a tea towel and rub gently so that the fruit remains whole.

Finely grind coconut rusks in a blender or plastic bag. Heat oven to 160 degrees convection. Melt butter in a saucepan, mix with the sugar, vanilla sugar, ground vanilla and tonka bean.

Then add the sifted flour and ground almonds and knead into crumbles. Roll the dough onto a baking tray lined with baking paper, pulling up the edges a little. Sprinkle the coconut rusk over it, spread the blueberries on top and cover with crumble.

Place in the preheated oven and bake for 30-40 minutes. The oven can be turned off after 30 minutes, put a wooden spoon in the door to let the cake steam off.

Let the cake cool slowly in the oven. The cake is not too sweet and also not a calorie bomb , so it may be with pleasure some whipped cream to the cake.

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