• 50 g of sugar
• 50 g of brown sugar
• Vanilla extract
• ½ a teaspoon of cinnamon
• Grated zest of 1 lemon
• ½ a teaspoon of baking soda
• 250 g of baking flour
• 50 g of Plazma Ground
• A pinch of salt
• 170 g of butter
• 1 egg
• 50 g chopped roasted hazelnuts
• 250 g of blueberries
• 1 tablespoon of sugar
• Grated zest of ½ a lemon
• Freshly squeezed juice of 1 lemon
• 1½ tablespoon of a starch flour
• 2 tablespoons of Plazma Ground
In a large bowl, mix together the white and brown sugar, the vanilla extract, cinnamon, grated lemon zest, baking soda, flour, Plazma Ground and salt. Afterwards, add the butter cubes warmed to room temperature and knead it until you get a crumbly mass. Add the egg and continue kneading until the ingredients blend together and the dough becomes even. When the dough is done, split it into two parts. Take the bigger part which contains 2/3 of the dough, stretch it out and put it on the bottom of a 15x26 cm baking tray which you lined previously with baking paper. Add the roasted hazelnuts to the remaining third of the dough, and work it so they are distributed evenly in the dough. Leave both parts of the dough in the fridge for 30 minutes.
Heat the oven to 180ºC. Put the baking tray with the dough in the oven for 15 minutes.
In the meantime, in a medium sized bowl, place the blueberries, sugar, lemon zest and juice and the starch flour and mix together.
Take the semi-baked dough out of the oven and spread the filling evenly over it. Sprinkle some Plazma Ground over the filling, as well as the dough containing the hazelnuts, which you should break so it obtains a crumbly texture. Return the baking tray to the oven for 30 more minutes – until the cake turns a nice color. Take the baking tray out of the oven, wait for the cake to cool to room temperature, then cover it with foil and leave it in the fridge overnight. Before serving, cut the cake into small bars.