Summary

Ingredients

For the yeast dough:

• 250 g flour
• 125 ml milk
• 50 g butter
• 35 g suar
• 1 pack dry yeast
• 1 pinch (s) salt
• 1 egg (s)

For the sprinkles:

• 200 g flour
• 100 g suar
• 150 g butter
• 1 packet vanilla sugar

For the filling:

• 500 g blueberries
• 1 tablespoon, heaped flour
• 1 tablespoon, heaped sugar

Also:

• 2 tablespoon, heaped breadcrumbs
• 2 tablespoon, heaped sugar

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Instructions

1. Sift the flour and slightly warm the milk with the sprinkled yeast, add a tablespoon of the sugar to the milk-yeast mixture and add three tablespoons of the sifted flour, stir well and let stand covered for 20-30 minutes.
2. Knead the butter, the remaining sugar, the egg and the pinch of salt with the flour, then add the well-risen pre-dough. Knead everything well until no more dough sticks to your fingers, then cover and let rise for about 30 minutes.
3. Cut the baking paper to the size of the baking pan and either roll out the dough on the baking paper or bring it to the size of the baking pan with your hands. Place in the pan with the baking paper and let rise for another 20 minutes.
4. Wash the blueberries and let them drain well. Mix one tablespoon of flour with one tablespoon of sugar, roll the drained blueberries in this mixture, then roll them out in a sieve.
5. Sprinkle the breadcrumbs on the slightly risen dough, press lightly, then pour the blueberries on top and distribute them.
6. For the crumble, knead the ingredients flour, butter, sugar and vanilla sugar well, if the mixture is too moist, add a little flour. Spread the crumble on the blueberries and sprinkle the two tablespoons of sugar over them.
7. Bake at 200 ° C for about 30 minutes on the middle level, in any case until the crumble browns.