Wild Blueberry Brioche Crumb Cake
Make this soft brioche cake topped with homemade wild blueberry jam and lemon streusel. A perfect blend of sweet berries and buttery crumbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Cake pan
- Parchment paper
- Cooling rack
- Instant-read thermometer
- Wooden spoon
- Zip-top bag
- Grater
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
- Colander
- Bench scraper
Ingredients
- 80g (1/3 cup) whole milk
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 160g (1 1/3 cups) all-purpose flour
- 3/4 teaspoon salt
- 1 egg, room temperature
- 56g (4 tablespoons) unsalted butter, room temperature
- 380g (2 3/4 cups) frozen wild blueberries
- 75g (1/4 cup + 2 tablespoons) granulated sugar
- Zest of 1 lemon
- 32g (1/4 cup) cornstarch
- 42g (3 tablespoons) lemon juice
- 45g (3 1/4 tablespoons) unsalted butter
- 65g (1/3 cup) light brown sugar
- 90g (3/4 cup) all-purpose flour
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