To keep it short – so I did.

For the dough:
200 g spelt flour
70 brown fine sugar
2 tbsp. soy flour
125 g Alsan (vegan butter, alternatively just use margarine), ‘armpit’ tempered
A bit of oat milk (soy milk’s good, too)
A dash of grounded vanilla
1 pkg. baking soda (Weinstein if available)

For the cream:
2 hands full of blueberries (make it 3 if your hands are rather small)
500 g soy joghurt nature
1 pkg vanilla custard powder
70 g fine sugar
125 g Alsan (margarine)
2 tbsp. soy flour
A dash of lemon juice

How to:
It’s easy, trust me. Mix all ingredients for the dough. If it’s too crumbly add more oat milk. Fill the dough into a springform tin, make an edge and put the tin into the fridge for an hour.
In the meantime mix all ingredients for the cheese cream.
Pre-heat oven to 175° C.
Spread blueberries on the dough and cover them with cheese cream. Put the whole thing into the oven for 60 – 70 mins. Wait until the cake has cooled down (that’s the tricky part)
Make a cup of tea, enjoy your cake and – if you haven’t already – forget about the bad weather outside.