Saxon Blueberry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the dough:
- 375 grams flour
- 1 packet yeast (dry yeast)
- 50 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 200 ml milk, lukewarm
- 50 g butter, melted, cooled
For covering:
- 1 kg blueberries
- 50 g butter
- 5 tablespoon breadcrumbs
- 100 g suar
- 1 teaspoon ground cinnamon
- 50 g butter, cut into flakes
- possibly powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Make the yeast dough and let it rise in a warm place until it has visibly enlarged (approx. 1 hour).
- Knead again and roll out on a greased baking sheet, place a strip of aluminum foil folded over several times in front of the dough.
- Wash the blueberries and drain them well. Melt the butter and brush the dough with it, then sprinkle with 3 tablespoons of the breadcrumbs. Spread the blueberries on the dough, mix the sugar and cinnamon, sprinkle evenly over the blueberries and spread the flakes of butter on top. Let it go for another 15 minutes.
- Bake in a preheated oven at 200 ° (convection 175 °) for approx. 30 minutes.
- Let cool on a wire rack and dust with icing sugar if necessary.
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