Ingredients

The following ingredients have 12 Servings
  • 60 g icing sugar sifted
  • 90 g unsalted butter brought to room temperature
  • 1/2 lemon finely grated
  • 500 g plain flour sifted
  • 2 egg yolks lightly beaten
  • 7 g dry yeast sifted
  • 1 pinch salt sifted
  • 250 ml milk room temperature
  • 120 g icing sugar sifted
  • 8 g vanilla sugar
  • 120 g unsalted butter melted
  • 200 g plain flour
  • 500 g frozen blueberries brought to room temperature
  • 2 tbs sugar

Instruction

  • Preheat oven to 160C degrees. Lightly grease a baking tray.
  • In a large bowl, mix plain flour, icing sugar, melted butter, lemon zest, yolks and salt.
  • Pour half the milk into a jug and dissolve yeast. Pour yeast mixture into batter and mix. Add remaining milk. Mix to combine into a dough. It will be nice and elastic.
  • Transfer the dough on to a lightly floured working surface and with a rolling pin roll out to a 1cm thick round dough. Transfer the dough to prepared baking tray and leave for 20 minutes to rise.
  • To make crumble topping - in a large bowl mix plain flour, vanillan sugar, melted butter and icing sugar. Use both hands to combine mixture into crumbs.
  • Mix blueberries with sugar and add to top of cake dough. Sprinkle crumble topping over blueberries and bake for 40 minutes.