As you already know, I’m obsessed with bread making (one of my favourites is soda bread – find recipe here). And bread making is terribly close to baking – something I’m not particularly good at but something that is at the very top of my would-love-to-learn wishlist. My mum’s one of those mums that can bake anything & it always tastes better than the original recipe. There’s no way I could beat her baking skills but I have come pretty close when perfecting this traditional Czech blueberry cake recipe. It’s just the right amount of sweet to go with your afternoon cuppa and it has the perfect amount of crumble to it!
This recipe has been inspired by my mum’s gorgeous cakes (she makes a similar one with fresh red currant – aaah, can I just have some now please?) & also by one of my favourite Czech cookbooks – it’s called The Magic of Czech & Moravia Cuisine (you can buy it via iTunes – here – although it is only in Czech at the moment, sorry!). I would definitely recommend next time you’re in Prague – pop into one of the local bookstores and flick through a couple of Czech cookbooks – most of them are rather beautifully made and you will be amazed by what crazy things Czech people eat (piglet brains, pickled wild mushrooms & cream coffins – a real thing, they are cakes that look like miniature coffins. FACT.). Or perhaps just try this cake, it’s easy (even I can make it!) and it is bloody delicious!
Sweet & crumbly blueberry cake
- 1 sachet yeast
- 60 ml milk
- 50+150 g granulated sugar
- 3 tbsp olive oil
- 2 eggs
- 1 sachet vanilla sugar
- 500 g blueberries (fresh or frozen)
- 250+150 g plain flour
- 150 g unsalted butter
- 2 tsp ground cinnamon
First make your crumble topping: Mix 150g of plain flour, 150g of granulated sugar and 150g of unsalted butter. Add ground cinnamon. This will be your crumble topping which you will use again at the end of this recipe.
Now onto the cake: First of all, add yeast into a cup of warm water & leave to stand in a warm place for 10 minutes.
Mix flour, milk, granulated sugar, olive oil, vanilla sugar and one egg.
Add yeast into the mixture and make a smooth but sticky dough. Add more flour if the dough is too sticky. Leave in a warm place for about 45-60 minutes to rise.
Pour the dough in a baking dish or a tray leaving the edges slightly risen. Brush the edges with yolk from the other egg. Add blueberries and top with the crumbly topping.
Bake in a preheated over (170°C) for 20-30 minutes until the edges & topping are slightly brown.