Blueberry yeast cake: An effortless summer delight you must bake

Yeast cake is often considered difficult and finicky, and there's some truth to that. However, don't get discouraged; blueberry yeast cake is the best cake of the summer season. We have a recipe that won't cause trouble, even if this is your first attempt at baking this kind of cake. Feel free to start inviting guests for the weekend already.

Yeast cake and blueberries are an excellent combination, which has contributed to the huge success of blueberry buns. To see for yourself, you don't need to undertake the labor-intensive task of making buns. A larger cake? We assure you, there won't be a crumb left.

Yeast cake is often associated with grandma's baking. It used to be very popular and was baked practically every Sunday. Nowadays, we have a greater variety of baked goods, but we still eagerly return to yeast cakes. The recipe is perfect and has remained practically unchanged for hundreds of years. It always requires high-quality ingredients. However, there's room for a little innovation. Instead of butter, you can use oil. Such a cake has a lighter structure and doesn't require long, arduous kneading.

This recipe includes some significant simplifications. The most important thing is to add the ingredients in the right order. The dough does not require long, double rising. It comes out fluffy, has a lot of natural moisture, and is not dried out. And blueberries under the crumble topping... pure sweetness.

Ingredients:

• 2.5 cups of flour
• ½ cup of milk
• 3 eggs
• 2 tablespoons of vanilla sugar
• 2 tablespoons of sugar
• 5 tablespoons of oil
• 1 ounce of yeast

Additionally:

• 1 cup of blueberries
• Powdered sugar to taste
• 1 egg

For the crumble topping:

Ingredients:

• 5 tablespoons of flour
• 1 tablespoon of vanilla sugar
• 1 tablespoon of sugar
• 2 teaspoons of butter

Preparation method:

1. Start by preparing the crumble topping, as it needs to be well-chilled. Crumble the butter, flour, and sugars with your fingers. Put it in the fridge.
2. Sift the flour into a large bowl.
3. Slightly warm the milk, then add the sugars, crumbled yeast, and 2 tablespoons of flour. Mix thoroughly and set the starter aside so the yeast can start working. After about 10 minutes, it should foam slightly.
4. Add the eggs to the prepared yeast mixture and mix thoroughly until a uniform mass forms. Pour everything into the bowl with the flour and mix again with a wooden spoon until the flour is absorbed.
5. Pour oil over the dough and gently mix it so that it is coated with fat.
6. Cover the bowl with a cloth and leave it in a warm place for 30-40 minutes.
7. Grease a baking pan with butter and sprinkle it with flour. Transfer the risen dough to the pan. Brush the top with beaten egg, then spread the blueberries and the crumble topping over it.
8. Bake the cake at 340°F for about 40 minutes. Once it cools, you can sprinkle it with powdered sugar.