Blueberry Yeast Coffee Cake

Let’s bake the traditional Czech yeasted coffee cake with blueberries, generously topped with streusel! An ideal cake for breakfast, it’s incredibly soft and juicy, and I guarantee you will love the recipe.

Course Dessert

Cuisine Czech

Keyword Fruit cake

Prep Time 20

Cook Time 40

Leavening: 45

Total Time 1 45

Servings slices

Calories 252kcal

Author Petra Kupská

Equipment

1 Baking sheet 18x13 inches

Ingredients

Yeast dough:

3 cups all-purpose flour (390 g)
⅓ cup granulated sugar (70 g)
⅔ cup milk (160 ml) lukewarm
2 teaspoons active dry yeast
½ stick unsalted butter (55 g) softened
2 egg yolks
1 Tablespoon lemon zest freshly grated
1 pinch salt

Topping:

26 ounces blueberries (750 g)
2 Tablespoons granulated sugar to sprinkle over blueberries

Streusel:

1 cup all-purpose flour
⅔ stick unsalted butter (75 g)
⅓ cup granulated sugar (70 g)

Instructions

Activate dry yeast: Pour lukewarm milk (warm but not hot) into a glass, and stir in a teaspoon of granulated sugar and the dry yeast. Leave in a warm place for 15 minutes to bubble.
Make yeast dough: Sift the flour into a large mixing bowl. Add the soft butter, egg yolks, sugar, lemon zest, and salt. Pour in activated yeast, including all the milk. Using a wooden spatula, beat out into a soft dough, that is a little bit sticky.
Let the dough rise: Cover the dough with cling film or a clean tea towel and leave it to rise in a warm, draft-free place for 45 minutes. After about half an hour, knock the dough down with a wooden spoon to encourage further rising.
Make streusel topping: Meanwhile, make a buttery streusel crumble. Place the butter, sugar, and flour in a bowl and rub between your fingers until you get a crumb.
Prepare baking sheet: Grease a baking sheet with a piece of butter. Spread the risen dough on the sheet and use your fingers to press it thinly to the sides. Using the edge of your palm, shape the slightly raised rims along the perimeter of the sheet.
Pour the blueberries in a thick layer over the prepared dough, and sprinkle them with sugar; about two tablespoons of sugar per sheet. Finally, top the blueberries with the streusel crumble.
Bake the cake: Bake the blueberry coffee cake in a preheated oven at 350°F/170°C (lower and upper heating) for 35-40 minutes. Edges of the cake turn golden brown.

Notes

Makes about 16 pieces.
Baking sheet: In the Czech Republic, a large baking sheet about 18x13 inches (45x33 cm) is most commonly used for baking. Get this size if you want to bake the cake exactly according to the recipe. If you want to bake in a 9x13-inch baking dish, prepare the cake with about ⅔ of the amount.
Immediately after removing the cake from the oven, drizzle its surface with melted butter to which you have stirred two tablespoons of spiced rum. This is a fantastic twist!
This yeasty sheet cake can be layered with any summer fruit, not just blueberries. Apricots, strawberries, raspberries, apple slices, and a mix of fruits - combine black and red currants or gooseberries with some sweeter fruits.
SERVING: Let the finished cake cool for a while. Then, cut the cake into slices of about 4x4inches/10x10 cm, and serve.
STORAGE: Cover the cooled coffee cake with cling film, aluminum foil, or a clean tea towel. It will keep at room temperature on the kitchen counter for about 3 days.

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