\n

Tall, fluffy and wonderfully soft – this blueberry yeast cake owes its beautiful texture to a rich dough made with buttermilk. It’s wonderfully elastic, easy to work with and rises beautifully despite using only a small amount of yeast. Be sure to try it with blueberries and a generous crumble topping!<\/em><\/p>\n<\/blockquote>\n

Ingredients fot yeast dough:<\/span><\/p>\n

\n
• 430 g strong white bread flour<\/li>\n
• 10 g instant dried yeast or 20 g fresh yeast<\/li>\n
• 135 ml buttermilk, kefir or cultured buttermilk<\/li>\n
• 2 large eggs<\/li>\n
• 1 large egg yolk<\/li>\n
• 90 g caster sugar<\/li>\n
• 60 g butter, melted and slightly cooled<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • 500 g wild blueberries<\/li>\n
  • 30 g butter, melted and cooled<\/li>\n<\/ul>\n

    Mix the flour with the dried yeast (if using fresh yeast, prepare a yeast starter first). Add the remaining ingredients and knead the dough, adding the melted butter towards the end of kneading. Knead until the dough is smooth, soft and elastic. Transfer it to a lightly floured bowl, cover with a clean tea towel and leave in a warm place until doubled in size, about 1\u00bd hours.<\/p>\n

    Knock the dough back with a few gentle folds to release the air. Transfer it to a 33 \u00d7 25 cm baking tin (about 6 cm deep) lined with baking paper. Gently press the dough evenly into the tin with your hands. Brush the surface with the extra melted butter, scatter over the blueberries and sprinkle generously with the crumble topping (recipe below). Cover with cling film or a linen tea towel and leave to rise again until doubled in size.<\/p>\n

    Bake at 180\u00b0C for about 35 minutes. Turn off the oven, leave the door slightly ajar (using a wooden spoon to keep it open), and allow the cake to cool completely inside the oven.<\/p>\n

    Ingredients for crumble topping:<\/span><\/p>\n

    \n
    • 75 g butter, melted<\/li>\n
    • 135 g plain flour<\/li>\n
    • 75 g caster sugar<\/li>\n
    • 8 g vanilla sugar<\/li>\n<\/ul>\n

      Place all the ingredients into a bowl and rub them together with your fingertips until coarse crumbs form.<\/p>\n

      Method for bread machine users:<\/strong><\/p>\n

      Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Tall, fluffy and wonderfully soft – this blueberry yeast cake owes its beautiful texture to a rich dough made with buttermilk, the same dough you may already know from my Orange Sweet Buns. It’s wonderfully elastic, easy to work with and rises beautifully despite <\/p>\n","protected":false},"author":1,"featured_media":16693,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,20],"tags":[110,139,113,129],"duration":[],"tag_group":[],"class_list":["post-16692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-yeast-cakes","tag-blueberry","tag-buttermilk-kefir","tag-egg-yolks","tag-yeast"],"acf":[],"yoast_head":"\n