BLUEBERRY COFFEE CAKE with ALMOND TOPPING

Czech name: Borůvkový koláč s mandlovou drobenkou

Written by Charlota Smetkova

A cake that is very tasty, with a shortcrust and full of excellent fruit, will excite both young and old. Instead of blueberries you can use apricots, rhubarb, or plums. (For plums, add ground poppy seed to the topping.)

For more information about the Hradec Kralove Region, from which this recipe comes, click here.

Ingredients

Dough ingredients
1 1/4 cup all-purpose flour
1 Tbs yeast
2/3 cup milk
1 tsp granulated sugar
7 Tbs unsalted butter
2 egg yolks
1 egg to coat the edges of the dough
lemon peel
salt (a pinch)
unsalted butter for the baking pan

Filling ingredients
2 lbs blueberries
6 Tbs honey

Topping ingredients
4 Tbs unsalted butter
2 Tbs granulated sugar
1 Tbs vanilla sugar (vanilla extract + granulated sugar)
5 Tbs Wondra instant flour
5 Tbs softly ground almonds

Instructions

To make a soft dough, first mix yeast, sugar, and lukewarm milk. Coat with a bit of flour, and then stir again. Cover with a dishcloth and let sit for 10 – 15 minutes. Then add the remainder of the flour, 2 yolks, lukewarm unsalted butter, a pinch of salt, and lemon peel to make a smooth dough. Coat the dough with flour, cover it with a dishcloth, and let it rise for about 45 minutes. Shape the dough into a baking pan greased with unsalted butter. Add blueberries mixed with honey and fill with almond topping. Smear the edges of the dough with whisked egg. Bake at 340F for 20 – 30 minutes.