Blueberry Pie

A classic summer yeast dough cake topped with your favorite blueberries and a crumble made with butter, sugar and flour. Baked in the oven.

Ingredients:

For the pastry: 300 g of plain flour

. 60 g of caster sugar 50 g Hera 20 g of yeast 150 ml milk 1 pk vanilla sugar 1 pk

td>eggs 1/2 tsp salt We will still need: 300 g of cranberries For the sprinkles: 50 g of powdered sugar 50 g of semi-coarse flour 50 g butter 1 pk vanilla sugar To grease a baking sheet: a piece of butter

Procedure:

1. Mix the crumbled yeast, a teaspoon of sugar, 2 tablespoons of flour and 3 tablespoons of milk into a sourdough starter and let it rise in warmth
2. Add the remaining flour and sugar to the bowl
3. Add the vanilla sugar, salt, eggs, the risen sourdough starter and the melted fat
4. Let the dough rise in a warm place until it doubles in volume, about 1 hour
6. Butter a standard low baking tray and spread the dough evenly over the tray using a spatula or your hands
7. Sprinkle generously with blueberries and sprinkle with crumble, which you can prepare simply by working all the ingredients for it with your fingers
8. Bake in the oven at 200 °C for about 15 to 20 minutes.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová.