No-knead blueberry yeast cake
A fluffy no-knead blueberry yeast cake that you can mix with practically just a spoon. A simple yeasted dough with fruit and streusel, perfect for blueberry season.
Prep time
20 min
Cook time
55 min
Total
1 godz. 15 min
Servings
12
Difficulty
Łatwy
Ingredients
Yeasted dough
- 220 gwarm milk
- 40 gfresh yeast (or 14 g dry yeast)
- 100 gsugar
- 530 gwheat flour
- 80 gvery soft butter
- 1 szt.egg
- 1 szt.egg yolk
- blueberries (to taste)
- strawberries (optional, can be skipped or swapped for other seasonal fruit)
Streusel
- 100 gcold, firm butter
- 100 gsugar
- 140 gwheat flour
Instructions
- 1
Pour warm milk into a large bowl, add the yeast and sugar. Stir thoroughly until the yeast and sugar dissolve.
- 2
Then add the wheat flour, very soft butter, egg and egg yolk.
- 3
Mix everything with a spoon just until combined. There's no need to knead the dough by hand or with a stand mixer. The dough should be soft, moist and fairly loose.
- 4
Cover the bowl and set the dough aside to rise somewhere warm. Mine rose for about 45 minutes outside at around 30°C. At room temperature it may need about 60-75 minutes, until it has clearly grown in volume.
- 5
Meanwhile, prepare the streusel. Add the firm butter, sugar and wheat flour to a bowl. Rub the ingredients together with your fingers until you get a crumbly, lumpy streusel.
- 6
Transfer the risen dough into a baking tray lined with baking paper and spread it out evenly with a spoon or your hand.
- 7
Scatter the blueberries on top. You can also add some strawberries or other seasonal fruit.
- 8
Sprinkle the prepared streusel over everything.
- 9
Put the cake in an oven preheated to 150°C and bake for 30 minutes.
- 10
After 30 minutes, raise the temperature to 180°C and bake for another 20-25 minutes, until the cake is golden and fully baked through.
- 11
Once baked, let the cake cool slightly. It comes out soft, fluffy and perfect with coffee or a glass of milk.
Tip
There's no need to knead this dough. Just mix it with a spoon until combined. The most important thing is that the butter is really, truly soft.
Common mistake
Don't add milk that's too hot, or you risk killing the yeast. The milk should be warm, not hot.
Serving suggestion
Serve after letting it cool slightly, ideally with coffee, tea or a glass of milk.
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