Blueberry Yeast Cake
Indulge in the sweet simplicity of a Blueberry Yeast Cake, a delightful fusion of soft, pillowy dough and juicy bursts of fresh blueberries. This unique recipe combines the light, airy texture of a yeast-based bread with the sweetness of a blueberry-studded cake, finished off with a luscious lemon glaze for a zingy twist. Perfect for brunch gatherings or as a light dessert, this cake boasts the comforting warmth of vanilla, the subtle richness of butter, and the vibrant flavor of fresh fruit. With just 30 minutes of prep time, this bake is both approachable and impressive, offering a golden-brown masterpiece that’s sure to captivate your taste buds. It’s a must-try for anyone who loves baking with fresh berries and experimenting with yeast-based treats!
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Recipe Information
Ingredients
- 240 ml Whole milk
- 7 g Active dry yeast
- 100 g Granulated sugar
- 80 g Unsalted butter
- 2 large Eggs
- 2 tsp Vanilla extract
- 360 g All-purpose flour
- 0.5 tsp Salt
- 200 g Fresh blueberries
- 50 g Powdered sugar
- 1 tbsp Fresh lemon juice
Instructions
Warm the whole milk to about 37-40°C (99-104°F). Ensure it is lukewarm and not hot to avoid killing the yeast.
In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
In a large bowl, whisk together the eggs, the remaining granulated sugar, melted butter, and vanilla extract until well combined.
Add the frothy yeast mixture to the large bowl and stir until incorporated.
Gradually mix in the all-purpose flour and salt, stirring until a soft and slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Transfer the dough into a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 190°C (375°F) and grease a 9-inch (23 cm) round springform pan or cake pan.
Punch down the risen dough and press it evenly into the prepared pan. Scatter the fresh blueberries over the top, gently pressing them into the dough.
Let the dough rest for an additional 20 minutes while the oven finishes preheating.
Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and springs back when lightly pressed.
While the cake is cooling slightly, prepare the glaze by mixing powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the lemon glaze over the warm cake and allow it to cool completely before slicing and serving.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 470.0 g | 171% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 183.7 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
