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Yeasted blueberry sheet cake with streusel
Soft yeast dough with egg yolks, butter, and milk, topped with blueberries and buttery streusel and baked until golden. Makes 24 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 24 servings
- Difficulty
- Easy
This yeasted blueberry cake has a soft dough made with egg yolks, butter, and lukewarm milk, topped with a thick layer of blueberries and buttery streusel. The dough should be soft rather than firm; after rising, it is spread in a greased baking sheet. If you like, spread sweetened quark, a fresh curd cheese, underneath the blueberries. Frozen blueberries work well, too.
Ingredients
Dough
Fruit
Streusel
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Instructions
Tip: tap a step to mark it as done.
Make the dough
Stir the yeast into a little of the lukewarm milk with 1 tsp of the sugar and let it become foamy. Mix both flours with the remaining sugar and the salt. Add the yeast mixture, egg yolks, melted butter, and remaining milk, and knead into a smooth, soft dough. Cover and let rise in a warm place for about 1 hour.
Make the streusel
Rub the butter, sugar, and flour together with your fingertips to form a crumbly streusel.
Assemble the cake
Spread the risen dough in a large greased rimmed baking sheet, about 40 × 30 cm. Distribute the blueberries evenly over the dough and sprinkle with the streusel.
Bake
Bake in an oven preheated to 180 °C (350 °F) for about 35 minutes, until the edges of the dough are golden. Let the cake cool in the pan before cutting.
Recipe by: Marie Pařízková
Tip: Add frozen blueberries to the dough without thawing them so they don't release their juice. For a cheese layer, spread about 250 g of quark mixed with sugar and an egg yolk underneath the fruit.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 170 kcal
- Protein
- 3.4 g
- Carbohydrates
- 28 g
- of which sugars
- 8.6 g
- Fat
- 5.0 g
- of which saturates
- 2.9 g
- Fiber
- 1.4 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kysnutý čučoriedkový koláč s posýpkou na veľký plech
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