Enjoy the taste of summer encapsulated in this delicious, fluffy yeast cake with berries and crunchy crumble topping. It’s best served warm.
Ingredients
For the cake:
- Blueberries: 350 grams
- Cake flour: 3 cups
- Fresh yeast: 25 grams
- Sugar: 1/2 cup
- Eggs: 2
- Milk: 1 cup
- Butter: 100 grams
For the crumble topping:
- All-purpose flour: 6 tablespoons
- Sugar: 3 tablespoons
- Butter: 3 tablespoons
Preparation
Preparing the starter:
Dissolve yeast with a tablespoon of sugar, pour warm milk over it, and mix. Cover the starter with a cloth and set aside in a warm place for about 30 minutes.
Preparing the dough:
Melt the butter and let it cool. Sift the flour into a large bowl, add sugar, eggs, and the risen starter. Knead the dough. Then pour in the melted butter and knead again. The dough should be smooth, elastic, and not stick to your hands. Leave the prepared dough in a warm place to rise (it should double in volume).
Preparing the crumble topping:
Rub the butter with flour and sugar in your hands to form crumbs.
Transfer the risen dough to a baking dish (dimensions 33 cm x 25 cm). Arrange the blueberries on top and let it rise again. Once risen, sprinkle the cake with the crumble topping and place it in the oven. Bake for 40 minutes at 180 degrees Celsius.
