Ingredients:
- Brioche Cake: 80g milk, 1 tsp. active dry yeast, 1 tbsp. sugar, 160g flour, ½ tsp. salt, 1 egg, 42g butter.
- Wild Blueberry Jam: 420g frozen wild blueberries, 100g sugar, zest of 1 lemon, 45g lemon juice, 32g corn starch, 45g water.
- Lemon Streusel: 60g butter, 90g light brown sugar, 120g flour, zest of 1 lemon.
- Lemon Icing (Optional): 90g powdered sugar, 2 tbsp. lemon juice.
Instructions:
- Brioche Cake Preparation:
- Butter & line an 8″ or 9″ cake pan with crinkled parchment.
- Warm milk, whisk in yeast & sugar, and let foam (~5 mins).
- In a stand mixer with dough hook, combine flour, salt, egg, butter, and yeast mixture.
- Knead until dough passes the windowpane test.
- Allow dough to rise (overnight in fridge or ~1 hr at room temp).
- Shape dough into a circle in the cake pan, let rise again (~30 min).
- Wild Blueberry Jam:
- In a saucepan, simmer blueberries, sugar, lemon zest & juice.
- Whisk water & corn starch, add to blueberries, stir until thickened.
- Lemon Streusel:
- Melt butter, mix in sugar, flour, & lemon zest until clumpy.
- Assembly & Baking:
- Preheat oven to 350°F / 175°C.
- Spread jam over risen dough, top with streusel.
- Bake for 35-40 mins until internal temp reaches 190°F / 88°C.
- Lemon Icing (Optional):
- Mix powdered sugar & lemon juice; drizzle over cooled cake.
