A rusty blueberry cake

A delicious crunchy cake made of oily dough with vanilla and juicy fruit juice.
Ingredients
for a dough dough

1 cup * or 225g of sugar
3 cups or 375g of flour
spoon of baking powder
1/4 teaspoons of salt
225g of cold butter, on dice
1 egg
spoon of vanilla extract
1/3 teaspoonfuls of bitter almonds (optional)

for fruit filling

400g blueberry
1/2 cup or 110g of sugar
juice of half a lemon
4 teaspoons of density

Procedure

Heat the oven at 190 ° C. Melt a small rectangular plate with my butter (my is 20x30cm).
Add blueberries, half a cup of sugar, half a lemon juice and a dough in the bowl. Allow it to stand until you make the dough.
Mix in a bowl of sugar, flour, baking powder and so on. Add cold cubes of cubes, egg, vanilla and almonds extract, and dip the dough with a fork. It will remain crumbly, but it should be so and do not add any liquid.
Put a little more than half of the dough in the broth, put it over the blueberries and then the rest of the dough.
Bake for about 45 minutes. Leave to completely cool before cutting to the cubes. Sprinkle with powdered sugar (use a bowl).

Notes

One cup is 240ml.