Name: Blueberry Cake with Crumbs
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 12
Ingredients: 60 g icing sugar sifted; 90 g unsalted butter brought to room temperature; 1/2 lemon finely grated; 500 g plain flour sifted; 2 egg yolks lightly beaten; 7 g dry yeast sifted; 1 pinch salt sifted; 250 ml milk room temperature; 120 g icing sugar sifted; 8 g vanilla sugar; 120 g unsalted butter melted; 200 g plain flour; 500 g frozen blueberries brought to room temperature; 2 tbs sugar

by Mirka Last updated on 07/09/2019

Family favourite. - Mirka

Ingredients

60 g icing sugar sifted
90 g unsalted butter brought to room temperature
1/2 lemon finely grated
500 g plain flour sifted
2 egg yolks lightly beaten
7 g dry yeast sifted
1 pinch salt sifted
250 ml milk room temperature

Crumble topping

120 g icing sugar sifted
8 g vanilla sugar
120 g unsalted butter melted
200 g plain flour
500 g frozen blueberries brought to room temperature
2 tbs sugar

Method

Step 1

Preheat oven to 160C degrees. Lightly grease a baking tray.
Step 2

In a large bowl, mix plain flour, icing sugar, melted butter, lemon zest, yolks and salt.
Step 3

Pour half the milk into a jug and dissolve yeast. Pour yeast mixture into batter and mix. Add remaining milk. Mix to combine into a dough. It will be nice and elastic.
Step 4

Transfer the dough on to a lightly floured working surface and with a rolling pin roll out to a 1cm thick round dough. Transfer the dough to prepared baking tray and leave for 20 minutes to rise.
Step 5

To make crumble topping - in a large bowl mix plain flour, vanillan sugar, melted butter and icing sugar. Use both hands to combine mixture into crumbs.
Step 6

Mix blueberries with sugar and add to top of cake dough. Sprinkle crumble topping over blueberries and bake for 40 minutes.