Name: Blueberry Lemon Brioche Cake
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 1 cake
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

Blueberry Lemon Brioche Cake is more than just a dessert; it’s an experience. Imagin extracte the delicate, buttery richness of brioche, a bread usually reserved for special occasions, transformed into a moist and tender cake. Now, picture it bursting with the vibrant tang of fresh blueberries and the zesty perfume of bright lemon. This combination is simply irresistible, a harmonious marriage of sweet and tart that dances on your palate. It’s the kind of cake that makes an ordinary afternoon feel like a celebration, a delightful centerpiece for brunches, tea parties, or simply when you need a little extra sunshine in your day. What truly sets this Blueberry Lemon Brioche Cake apart is its unique texture – impossibly soft and yielding, with a slightly crisp, golden crust, all while being infused with those bright, beautiful flavors that everyone adores.

A symphony of flavors and textures awaits you.

Get ready to bake the ultimate treat.

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

Blueberry Lemon Brioche Cake: Crafting the Brioche Dough

Step 1: Activating the Yeast and Mixing the Dough

To begin extract crafting your Blueberry Lemon Brioche Cake, we first need to get our brioche dough started. In a small bowl, gently warm the whole milk. It should feel lukewarm to the touch, not hot – think bathwater temperature. This is crucial because if the milk is too hot, it will kill the yeast. Stir in 1 teaspoon of active dry yeast and 1 tablespoon of granulated sugar. Give it a gentle whisk, cover the bowl with a clean kitchen towel, and let it sit in a warm place for about 5 to 10 minutes. You’re looking for the mixture to become foamy and bubbly. This indicates that the yeast is alive and active and ready to work its magic. While the yeast is awakening, in a large mixing bowl, combine 160g (1 1/3 cups) of all-purpose flour and 3/4 teaspoon of salt. Make a well in the center of the dry ingredients. Once your yeast mixture is bubbly, pour it into the well. Add your room-temperature egg to the well as well. Using a wooden spoon or a sturdy spagin extracta, begin to mix everything together from the center outwards, gradually incorporating the flour. Continue mixing until a shaggy dough forms.

Step 2: Developing the Dough and Incorporating Butter

Now it’s time to knead the dough. Turn the shaggy dough out onto a lightly floured surface. Knead for about 5 to 7 minutes until the dough becomes smoother and more elastic. It will still be a bit sticky, which is normal for brioche. Now, we gradually incorporate the softened butter. Add the 56g (4 tablespoons) of room-temperature unsalted butter, a tablespoon at a time, working it into the dough. This step requires patience. Push, fold, and turn the dough repeatedly. As you add each piece of butter, the dough might seem to break down or become greasy, but keep kneading. The gluten structure will eventually absorb the fat, resulting in a wonderfully rich and pliable dough. Continue kneading for another 10 to 15 minutes, or until the dough is very smooth, elastic, and pulls away cleanly from your hands and the work surface. It should pass the windowpane test: if you can gently stretch a small piece of dough thinly enough to see light through it without tearing, it’s ready.

Step 3: First Proofing and Preparing the Blueberry Filling

Once your brioche dough is smooth and elastic, shape it into a ball. Lightly grease the mixing bowl with a little oil or butter. Place the dough ball in the bowl, turning it to coat lightly. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. While the dough is proofing, let’s prepare the vibrant blueberry filling. In a medium saucepan, combine the 380g (2 3/4 cups) of frozen wild blueberries, 75g (1/4 cup + 2 tablespoons) of granulated sugar, and the zest of 1 lemon. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5 to 7 minutes. In a small bowl, whisk together the 32g (1/4 cup) of cornstarch with the 42g (3 tablespoons) of lemon juice until smooth. This cornstarch slurry will help thicken our blueberry filling. Pour the cornstarch mixture into the simmering blueberries, stirring constantly. Continue to cook for another 1 to 2 minutes, until the filling thickens to a jam-like consistency. Remove the pan from the heat and let the blueberry filling cool completely. This is important; adding hot filling to the dough will melt the butter and can ruin the texture.

Crafting the Streusel Topping

Step 4: Assembling the Streusel and Preparing for Baking

Once the brioche dough has doubled and the blueberry filling has cooled, it’s time to assemble. Gently punch down the risen brioche dough to release the air. Turn it out onto a lightly floured surface. For the streusel topping, in a medium bowl, combine the 65g (1/3 cup) of light brown sugar and 90g (3/4 cup) of all-purpose flour. Add the 45g (3 1/4 tablespoons) of softened unsalted butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crum extractbs. You want some small pea-sized pieces of butter to remain; this will give the streusel a lovely texture. Now, let’s assemble the cake. Lightly grease and flour a cake pan (an 8-inch or 9-inch round pan works well, or a loaf pan). You can also line it with parchment paper. Roll out the brioche dough into a circle or rectangle, roughly the size of your prepared pan, about 1/2 inch thick. Carefully transfer the dough to the prepared pan. Spoon the cooled blueberry filling evenly over the top of the brioche dough, leaving a small border around the edges. Sprinkle the prepared streusel topping generously over the blueberry filling.

Step 5: Second Proofing and Baking the Blueberry Lemon Brioche Cake

Now that your Blueberry Lemon Brioche Cake is assembled, it needs a final proof. Cover the pan loosely with plastic wrap or a kitchen towel and let it rest in a warm place for another 30 to 45 minutes, or until the dough has visibly puffed up again. Preheat your oven to 180°C (350°F). Once the cake has finished its second proof, it’s ready for the oven. Bake for 30 to 40 minutes, or until the streusel topping is golden brown and the brioche is cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean, or withrum extractist crumbs attached (but no wet batter). If the topping starts to brown too quickly before the cake is cooked, you can loosely tent it with aluminum foil. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before attempting to remove it. This cooling period is important for the cake to set properly. For the best flavor and texture, let it cool almost completely before slicing and serving. Enjoy your delicious homemade Blueberry Lemon Brioche Cake!

Conclusion:

You’ve now learned how to create a truly delightful Blueberry Lemon Brioche Cake! This recipe combines the rich, eggy tenderness of brioche with the bright, zesty notes of lemon and the burst of sweet-tart blueberries. It’s a versatile dessert that’s perfect for a special brunch, an afternoon tea, or simply as a comforting treat any time of day. Don’t be intimidated by the brioche process; the results are well worth the effort, yielding a cake that’s both elegant and incredibly satisfying.

For serving, I love this cake warm, perhaps with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream. It also pairs beautifully with a scoop of vanilla bean ice cream. As for variations, feel free to experiment! You could try adding a touch of lavender to the batter for a floral twist, or swap the blueberries for raspberries or even chopped strawberries. A simple lemon glaze drizzled over the cooled cake adds an extra layer of tangy sweetness.

I hope you feel inspired to bake this Blueberry Lemon Brioche Cake and share its deliciousness with your loved ones. Happy baking!

Frequently Asked Questions:

Can I make this Blueberry Lemon Brioche Cake ahead of time?

Absolutely! This cake can be baked a day in advance and stored in an airtight container at room temperature. It actually tastes even better the next day as the flavors have had a chance to meld.

What is the best way to store leftover Blueberry Lemon Brioche Cake?

To keep your Blueberry Lemon Brioche Cake fresh, store any leftovers in an airtight container or wrap it tightly in plastic wrap. It will stay delicious at room temperature for up to 2-3 days. If you plan to store it for longer, consider refrigerating it, though it may slightly alter the texture.

My brioche dough is very sticky. Is that normal?

Yes, brioche dough is known for being quite sticky and enriched with butter and eggs. It’s important to resist the urge to add too much extra flour, as this can make the cake tough. Chilling the dough will help make it more manageable for shaping and handling.