Ingredients:

•    125 g    Unsalted Butter, soft
•    125 g    Sugar
•        9 g    Vanilla Sugar
•           2    Eggs
•    275 g    Flour
•        7 g    Baking Powder
•  1 pinch    Salt

for the Filling:

•    400 g    Ricotta Cheese
•    1 pkg    Dr. Oetker Vanilla Pudding
•      50 g    Unsalted Butter, soft
•    150 g    Sugar
•        9 g    Vanilla Sugar
•           2    Eggs
•      12 g    Cornstarch
•    1 pint    Blueberries

for the Streusel:

•    100 g    Unsalted Butter
•    100 g    Sugar
•    150 g    Flour

Directions:

Cream the butter add sugar, vanilla sugar and eggs.
Combine flour and baking powder and stir together with the salt into the butter/sugar mix.
Prepare a 28 cm/10 inch spring form with butter and coat with breadcrumbs.
Knead the dough one more time by hand and press into the form.

For the filling combine the cheese with the soft butter, mix in the sugar, vanilla sugar, vanilla pudding powder and egg and blend in the cornstarch.
Fold in the blueberries and spread out over the dough in the spring form.

Knead the butter, sugar and flour for the Streusel until they bind and crumble on top of the cake.

Bake in a preheated convection oven for about 50 – 60 minutes at 325°F until golden brown.