A simple yeast cake that will make summer unforgettable

Yeast cake is considered complicated and demanding. There's a lot of truth to that. However, it's better not to get discouraged because 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 this kind of cake. You can calmly start inviting guests for the weekend already.

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

Yeast cake is associated with grandma's baking. It used to be very popular and was baked practically every Sunday. Now, we have a greater variety of baked goods, but we still eagerly return to yeast cakes. Its recipe is perfect and has virtually remained unchanged for hundreds of years. It always requires high-quality ingredients. However, there's room for a bit of innovation. It’s about the fat; you can use oil instead of butter. Such a cake has a lighter structure and doesn't require long, solid kneading.

This recipe has some significant simplifications. The most important thing is to add the ingredients in the correct 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... nothing more needs to be said—pure sweetness.

Ingredients:

• 2.5 cups of flour
• 120 ml of milk
• 3 eggs
• 2 tablespoons of vanilla sugar
• 2 tablespoons of sugar
• 5 tablespoons of oil
• 28 grams 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 sugar with your fingers. Put it in the fridge.
2. Sift the flour into a large bowl.
3. Slightly warm the milk, 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. Then, pour oil over the dough and gently mix it with the fat.
6. Cover the bowl with a cloth and leave in a warm place for 30-40 minutes.
7. Grease a baking pan with butter and sprinkle with flour. Transfer the risen dough to it. Brush the top with beaten egg, spread the blueberries, and then the crumble topping.
8. Bake the cake at 170°C (340°F) for about 40 minutes. Once it cools, you can sprinkle it with powdered sugar.