Blueberry Crow

Name: Blueberry Crow
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 75 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 1/2 cube (21 g) fresh yeast; 40 g Butter or margarine; 100 ml Milk; 300 g Blueberries; 200 g Schmand; 1 Egg yolk (size M); 2 packages Vanillin sugar; 10 g Cornstarch; 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
75 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
1/2 cube (21 g) fresh yeast
40 g Butter or margarine
100 ml Milk
300 g Blueberries
200 g Schmand
1 Egg yolk (size M)
2 packages Vanillin sugar
10 g Cornstarch
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Put flour, 30 g sugar, lemon zest and 1 egg into a mixing bowl. Mix yeast and 10 g sugar in a cup until the yeast is liquid. Melt the fat, add cold milk and the lukewarm mixture, together with the yeast, to the flour in the bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Lightly dust the dough with flour and let it rise covered in a warm place for about 30 minutes. In the meantime, select the blueberries. Mix sour cream, 2 eggs, egg yolk, 35 g sugar, vanillin sugar and cornstarch until smooth.
2
Grease an ovenproof dish (approx. 26 cm Ø) well and sprinkle with flour. Pour the dough onto a well floured work surface, knead lightly and press into the baking tin. Press the dough up at the edges and sprinkle the base with breadcrumbs. Spread blueberries on top and pour the icing evenly over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Dust the cake with icing sugar shortly before serving and serve hot or cold