The best about summer are all the various fruits and berries! Preferably, we scarf them down freshly picked, in fruit salad, shakes, or with pancakes. Sometimes, however, the berries end up in or on cake – and in that case, plenty of them!
A few days ago we went into the woods to collect blueberries. Wild Blueberries are smaller than cultivated ones and are thoroughly coloured. Because of that, the filling of our cake has a wonderfully deep purple colour. The small beads are super aromatic and magically dye your tongue instantly blue. But don’t worry, with a bit of lemon juice you can clean it. Just mix a glass of water with a dash of lemon juice or eat an apple.
For all those who wonder where they can get wild blueberries we recommend the great website mundraub.org. We are surprised every time again what grows right on our doorstep, and we also found our blueberry wood with this site. We also already discovered elderberries, bear leek, seabuckthorn, and other berries. If you’re lucky, you can get the wild blueberries on the market sometimes. Definitely grab some if you can.

For the yeast dough heat the almond milk until hand warm and dissolve the sugar and yeast in it. Mix the remaining ingredients, add to the milk and knead the dough for about 10 minutes. Cover it with a towel and let it prove for at least 30 minutes at a warm place.
Meanwhile, lose the cardamom seeds and finely grind them. Scrape out the vanilla bean and cook the pulp with the cardamom and blueberries until the berries’ juice seeps out. Dissolve the starch in 1-2 tbsp water and stir it in. Cook once again until the berries condense. Depending on the sweetness of the berries, you may have to add some maple syrup. Let the filling cool down afterwards.
For the crumbs, cut the margarine into small pieces. Mix the remaining ingredients and crumble with the margarine. Preheat the oven to 180°C
Grease half of a springform pan and coat it with ground almonds. They will ensure that you get the cake out of the pan perfectly. Roll out the dough a bit wider than the pan base and spread it on the springform pan. You should have a border of 1cm. Fill in the berries and scatter the crumbs over it.
Bake the blueberry cake on the lowest rack for 35 minutes. Let it cool down for at least an hour before serving. The cake will be even firmer after a while in the fridge.

FoR Springform pan Ø 18 cm

FOR THE DOUGH

50 ml almond milk

15 g whole cane sugar

8 g fresh yeast

100 g wholemeal spelt flour

15 g soft vegetable margarine

1 pinch of salt

FOR THE FILLING

1 pod black cardamom

1 vanilla bean

500 g wild blueberries

2 tbsp starch

maple syrup

FOR THE CRUMBS

40 g cold vegetable margarine

25 g whole cane sugar

25 g ground almonds

50 g wholemeal spelt flour

1 pinch of salt