Shortbread cake with blueberries and crumble

Ingredients:
2 cups of wheat flour
2/3 cup fine sugar
a teaspoon of baking powder
170 g of butter
1 egg
400 g blueberries or blueberries

for the crumble: 10 tablespoons of flour
5 tablespoons of butter
5 tablespoons of fine sugar

Sift the flour and baking powder. Add sugar, mix.
Then add the chopped butter and chop everything.
Crack in the egg and knead thoroughly. Wrap in foil and refrigerate for 30 minutes.
Line the form with baking paper.
Roll out the cooled dough and place it on the bottom of the pan. Prick it with a fork and put it back in the fridge for a few minutes.
Set the oven to 180 degrees.
Put the bottom of the cake in it for 20 minutes.

Put blueberries on the underside, sprinkle with crumble.
Put into the preheated oven and bake for about 35 minutes until the crumble is lightly golden.

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Shortbread cake with blueberries and crumble

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