It's a variation of my standard fresh fruit topped cake, which I play around with occasionally depending on the season (rhubarb, nectarines, apricots, plums or apples - the latter two go nicely with ground hazelnuts and 2 teaspoons of cinnamon in the sponge or 1 teaspoons of cinnamon mixed with 30g of cater sugar for spinkling over the hot cake). Springle the fruit topping lightly with a bit of caster sugar before baking.
You can also use raspberries, blackberries or any other berries of your liking; but any berries are better mixed into the sponge since they will burst on the top during the baking.
Blueberry and almond sponge
100 caster sugar
100 butter softened
2 large or 3 medium eggs.
Mix together until smooth and lighter.
1-2 tbsp quark
1 lemon, zest & 1 tbsp juice
100-120g ground almonds
Lift under with a spatula until evenly mixed
100g plain (US: all-purpose) flour
1 tsp baking powder (US: baking soda with cream of tartar)
Lift under with a spatula until evenly mixed.
200-250g blueberries, lift under and then spread the mix evenly into a lined round tin.
Bake for 50-60 minutes at 180 C / 360 F and sprinkle with icing (confectioners) sugar or decorate to your own liking.
PS: I have used a 23 cm (9 in) diameter but you can use a 20 cm (8 in) round tin or a 7 in square tin for a deeper cake or even bake it in a loaf tin. Keep in mind that the berries may sink.