John Myers
Ingredients for 1 servings:
- 250 g flour
- ½ cube of yeast
- 100 ml milk, lukewarm
- 45 g sugar
- 1 pinch of salt
- 1 egg(s)
- 45 g butter
- some fat and flour for the mold
- 150 g flour
- 100 g butter
- 45 g sugar
- 1 packet of vanilla sugar
- 500 g blueberries
Instructions
Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
Put the flour in a bowl and make a well in the center. Crumble in the yeast and mix with the milk, a teaspoon of sugar and a little flour from the edges. Cover the yeast mixture and let it rise in a warm place for about 20 minutes. Knead the mixture with the remaining sugar, a pinch of salt, the egg and butter and let it rest for another 30 minutes. In the meantime, make the crumble from the listed ingredients and wash the blueberries. Grease and flour a springform pan. Spread the yeast dough in the springform pan, cover it tightly with the blueberries and press them in slightly. Finally, sprinkle the cake with the crumble. Place the cake in a cold oven and set the temperature to 190°C (top/bottom heat). Bake the cake for about 30 minutes. Since cakes bake differently in every oven, please consult your own oven experience.
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