Blueberry butter cake

Ingredients

Directions

1. 1

   Melt 50 g butter. Warm the milk lukewarm. Dissolve yeast in it. Put 75 g sugar, flour, salt and lemon zest in a bowl. Add yeast milk, egg and liquid butter. Mix to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Shape into a ball with floured hands and place in a bowl sprinkled with flour. Cover and leave to rise in a warm place for about 20 minutes. In the meantime sort out blueberries. Cut remaining butter into small cubes and chill. Roll out the dough on a greased baking tray. Let it rise again for about 15 minutes. Press in many small depressions. Insert butter cubes. Sprinkle with half of the berries, almond flakes and remaining sugar. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes. Sprinkle with remaining berries and bake for another 10 minutes. Let the cake cool down a little.

3. 3

   Insert butter cubes. Sprinkle with half of the berries, almond flakes and remaining sugar. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes. Sprinkle with remaining berries and bake for another 10 minutes. Let the cake cool down a little. Cut into 9 pieces first. Then cut them in half diagonally. Results in 18 pieces