Description
Luxurious blueberry brioche crumb cake delivers a delightful fusion of French pastry elegance and homestyle comfort. Sweet berries nestled in buttery brioche create a perfect morning indulgence you’ll savor with pure breakfast pleasure.
Ingredients
Scale
Brioche:
Main Ingredients:
- 160g (1 1/3 cups) all-purpose flour
- 1 egg, room temperature
- 56g (4 tablespoons) unsalted butter, room temperature
Secondary Ingredients:
- 80g (1/3 cup) whole milk
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 3/4 teaspoon salt
Wild Blueberry Jam:
Main Ingredients:
- 380g (2 3/4 cups) frozen wild blueberries
- 75g (1/4 cup + 2 tablespoons) granulated sugar
Supplementary Ingredients:
- 32g (1/4 cup) cornstarch
- 42g (3 tablespoons) lemon juice
- Zest of 1 lemon
Lemon Streusel:
Main Ingredients:
- 90g (3/4 cup) all-purpose flour
- 65g (1/3 cup) light brown sugar
Secondary Ingredients:
- 45g (3 1/4 tablespoons) unsalted butter
- Zest of 1 lemon
Instructions
- Create a warm bath for yeast by heating milk to precisely 100F, then sprinkle yeast and sugar. Gently incorporate flour, salt, egg, and softened butter into a cohesive dough. Knead vigorously for 15-20 minutes until achieving a translucent, stretchy windowpane texture.
- Allow dough to expand and relax in a draft-free environment until volume doubles, approximately 1 hour. Alternatively, slow-proof overnight in refrigerator for enhanced flavor development.
- Craft vibrant blueberry jam by simmering berries with sugar and lemon zest. Introduce cornstarch-lemon liquid mixture, continuously stirring until sauce thickens and transforms into glossy compote.
- Prepare streusel topping by combining melted butter with granulated sugar, flour, and fragrant lemon zest. Mix until achieving a crumbly, sandy consistency that will provide delightful textural contrast.
- Gently press proofed dough into a parchment-lined 8-inch pan, ensuring even distribution. Allow second rise for 30 minutes until volume noticeably increases.
- Elegantly spread blueberry jam across risen dough surface, then generously scatter streusel crumbles. Bake at 350F for 30-35 minutes, targeting an internal temperature of 190F for perfect golden-brown completion.
Notes
- Activate dry yeast properly by ensuring milk temperature is precisely 100-110F to promote optimal fermentation without killing yeast.
- Knead dough thoroughly until achieving windowpane test, indicating gluten development for tender, stretchy texture with light, airy crumb.
- Consider making jam ahead of time and refrigerating to intensify blueberry flavor and allow easier spreading during assembly.
- Customize streusel by adding ground almonds or replacing some flour with almond meal for enhanced nutty undertones and interesting texture variation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg