Sunday, 14 July 2013

Blueberry tear and share cake

Soft and fruity, topped with sweet and crunchy crumble.  Easy to make and perfect for picnic!


For the dough:
  • 1,5 glass strong white bread flour
  • 1/4 glass vanilla or blueberry yoghurt
  • 1 egg
  • 2tbsp caster sugar
  • pinch of salt
  • 30g melted butter
  • 7g dried yeast
For the crumble:
  • 30g cold butter
  • 50g plain flour
  • 25g caster sugar
  • 1/2 tsp vanilla paste or extract
  • 3/4 jar of blueberry jam
All of the 'dough' ingredients should be in room temperature.

Mix flour with yeast, add all 'dough' ingredients and mix.  Knead the dough on a floured surface until smooth and stretchy. 
Place in a bowl, cover with a cloth or cling film and leave for about 1,5h, or until doubled in size.

When doubled in size, knead the dough quickly and roll out to form rectangular shape.  Spread the jam on top of the dough and roll (like a swiss-roll). Cut into 3-4cm wide swirls and place in a greased 20cm tin, cut- side- up, so you can see the swirls. Cover and leave for about 20 minutes.

Mix all of the 'crumble ingredients' with you fingertips and sprinkle over the cake.

Bake in a pre-heated oven at 190C for about 30minutes.


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