Blueberry Crumble Slices

Ingredients:

Yeast dough:
100 ml milk
25 g butter or margarine
200 g wheat flour
½ cube fresh yeast
25 g sugar
1 sachet vanilla sugar
6 g grated lemon zest
1 pinch of salt

Topping:
500 g blueberries
1 cup crème fraîche (250 g)
1 sachet vanilla pudding powder
80 g sugar

Crumble dough:
150 g wheat flour
80 g sugar
1 sachet vanilla sugar
80 g soft butter or margarine
1 tbsp water

1. Add the flour to a mixing bowl and then crumble the yeast into it. Add the rest of the ingredients and blend it all with a mixer (dough hook), starting briefly on the lowest setting,
then switch to the highest setting and work it into a smooth dough for about 5 minutes.

2. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.

3. For the topping, whisk the crème fraîche, pudding powder and sugar together.

4. Knead through the dough one more time on a lightly floured work surface, the roll out into a square, place it on the baking tray and press a small edge onto th baking frame edge. Spread the blueberries and cream mixture onto the dough.

5. Let it rise in a warm spot for another 20 minutes.

6. For the crumble dough, blend all ingredients with a hand mixer (beaters). Spread the crumbles over the topping.

7. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The cake will be baked perfectly after approx. 30 minutes.

8. Allow it to cool on a cake rack. Cut into triangles to serve.