Summary

Ingredients

• 125 ml milk
• 0.5 ½ cube yeast
• 2 tablespoon sugar
• 250 g flour
• 1 pinch (s) salt
• 1 egg (s)
• 2 tablespoon butter
• flour for rolling

For covering:

• 300 g blueberries, frozen
• 2 egg (s)
• 200 g sour cream
• 3 tablespoon sugar
• 1 packet vanilla sugar
• 4 tablespoon almond (s), sliced and
• Icing sugar for sprinkling

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Instructions

1. Thaw the blueberries at room temperature for 30-45 minutes until soft.
2. Warm 125 ml milk to roughly 40°C (104°F) — it should feel lukewarm to your finger.
3. Crumble 0.5 cube yeast into the warm milk with 2 tablespoon sugar and let sit for 2 minutes until foamy.
4. Mix in 250 g flour and 1 pinch salt, then add 1 egg and 2 tablespoon butter until combined.
5. Knead the dough for 5-8 minutes until smooth and elastic, using flour for rolling as needed.
6. Cover and let the dough rest in a warm place for 30 minutes until roughly doubled in size.
7. Grease a springform pan and press the kneaded dough into it with a 3 cm (1.2 inch) high rim.
8. Distribute the thawed blueberries evenly over the dough.
9. Bake on the middle rack at 150°C (300°F) for 20 minutes.
10. Cover with foil and bake for another 20 minutes until the edges are golden.
11. Remove from the oven and serve.