![]() To do that, take some of the dough in your hands and start to slowly stretch it out. However, just to be sure that it’s good to go I check if it passes the windowpane test. Once the dough starts to pull away from the sides and the bottom of the mixing bowl, it is most likely ready. The windowpane test is (in my opinion) the best way to tell that your dough has been properly kneaded. How to tell your dough is done kneading: the windowpane test Powdered sugar & lemon juice: optional, but it makes a great garnish and adds a little bit more lemon zing to the top of the cake! In a pinch granulated sugar will work here.Īll purpose flour: adds structure to the streusel. Light brown sugar: sweetens and adds flavor to the streusel. Unsalted butter: the base of the streusel, really what makes it buttery and delicious. Lemon: a bit of fresh lemon juice and zest helps make the blueberry jam flavor pop.Ĭorn starch & water: for thickening the jam, we’ll mix water with the corn starch to make a slurry before adding it into the jam, so that it doesn’t clump up in the jam. Granulated sugar: to slightly sweeten and thicken the jam. ![]() I use and recommend frozen wild blueberries. I love using wild blueberries since they are smaller, sweeter, and let’s be honest, more adorable than standard blueberries. You can however swap in 1%, 2% or your favorite non dairy milk alternative! Just note that the dough may be a little less soft and fluffy due to the varying fat content. Whole milk will provide the softest rolls because the extra fat helps tenderize the dough. Whole milk: for tenderizing and hydrating the dough. I would not recommend substituting in salted butter since salt is important to controlling yeast growth and the amount of salt in salted butter is quite variable. Unsalted butter: for tenderizing the brioche rolls and giving them a buttery, melt-in-your-mouth feel. We will use a little bit of sugar in the brioche as well as in the hazelnut sugar. Granulated sugar: for sweetening the brioche and for helping the yeast with rising. Salt also “controls” the yeast to make sure that it does not overly expand. Salt: for balancing and bringing out the sweetness of the brioche. To bring butter to room temperature quickly, slice it, place it on a plate, and microwave it in 5 second intervals! To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. Take out the egg and butter at least 30 minutes and up to 1 hr 30 min. It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you are weighing your ingredients, just trust the process! If you are using cup measurements and the dough just is not coming together after 15 minutes, try adding in 1 tbsp. ![]() Also, please make sure you are using a higher protein all purpose flour that has at least 11%, not 10% protein (I use King Arthur Flour, 11.7%.) The dough is ready to be used when it passes the windowpane test and has pulled away from the sides and bottom of the bowl. Kneading in the mixer can take me anywhere from 10-20 minutes. This dough is enriched with eggs and butter which makes it take longer for the proper amount of gluten to develop. Kneading this dough will take a longer time than you are probably used to. I love serving this blueberry crumb cake as dessert during brunch but it is just as perfect served as a treat with tea or coffee.The dough will need to knead.for a while It’s absolutely delicious and just perfect served with a dollop of whipped cream or a scoop of ice cream. The streussel topping adds incredible texture to the blueberry crumb cake giving it the feeling of a fruit crisp or crumble. ![]() S treusel topping or crumb topping is really just a mixture of butter, flour, sugar and often cinnamon which is used on top of the cake. The sour cream also reacts with the leavening agent (in this case baking soda) to give more lift to the cake. Coffee cakes or crumb cakes are also most often topped with a streusel topping which is to me, the highlight of this cake. The sour cream results in a really lush, moist crumb and that’s no different in this blueberry crumb cake recipe. The key to a really great coffee cake is the use of sour cream in the batter. This style of cake is also known as coffee cake, because it is a cake intended to be served with coffee (go figure). I mean, how could glorious juicy blueberries in a sour cream cake NOT be delicious? It’s impossible. But this is the kind of cake that makes a perfect center piece on your breakfast or tea table and also delivers BIG on flavor. Not that you need me vouching for an Ina recipe, obviously. I can honestly vouch for this blueberry crumb cake. Filled with juicy blueberries and topped with a delectable streusel topping, it’s a guaranteed winner! Jump to Recipe Print Recipe Ina Garten’s Blueberry crumb cake is an absolutely delicious tea-time treat. ![]()
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