Blueberry Streusel Cake

Beat 120 g of softened butter and 120 g of sugar for 5–7 minutes until light and fluffy. Then add 2 eggs and vanilla, and beat until combined.

Sift 120 g of flour and the baking powder into the mixture. Add a pinch of salt and stir. The batter becomes smooth and shiny.

Cut 85 g of white chocolate into small pieces, add them to the batter and mix.

Now let's make the streusel. Combine 40 g of flour and 30 g of sugar, then add 30 g of cold butter in pieces. Rub with your hands until crumbs form.

Grease the springform pan with butter and sprinkle it with flour. Place parchment paper on the bottom, cutting it to fit the pan.

Spread half of the batter evenly in the pan and layer half of the blueberries on top. Then pour in the remaining batter and sprinkle the rest of the blueberries and the streusel on top.

Bake in a preheated oven at 170°C (350°F) for 50–60 minutes.