Blueberry Crumble Cake

Preheat the oven to 180°C with fan.

For the pastry
Put the flour in a heap on a work surface and make a well in the center. Crumble the yeast into the well and mix with 1 teaspoon sugar, a little lukewarm milk and a little of the flour. Cover and let stand for about 20 minutes to allow the yeast to start working. Then add the rest of the sugar, the ground almonds, lemon peel, salt, butter and egg and combine with the flour, working from the center outwards. Gradually add the rest of the milk. Knead well and let rise again for 30 minutes. Wash and drain the blueberries. Roll out the pastry on a floured work surface and lay on a cookie sheet lined with baking parchment, forming a raised edge about 3 cm/1 inch high. Prick the base several times with a fork.

For the filling
Mix the quark, creme fraiche, eggs, cornstarch, sugar, chopped almonds, candied peel and cinnamon and spread on the pastry. Scatter with blueberries.

For the crumble
Rub the flour, sugar and butter between your hands to produce a crumbly consistency and scatter on top of the blueberries. Bake in the preheated oven (middle shelf) for about 30 minutes until the pastry is nicely browned. Cut into pieces before serving.