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. It also freezes well too! Cut it into individual slices, wrap in wax paper and freeze in a freezer-safe container.The dough will need to knead.for a while.

You can also make this blueberry crumb cake recipe ahead of time cover and refrigerate and then reheat it at 300F, uncovered, until warmed through and serve.This cake is best enjoyed slightly warm.Then just cut your crumb cake into nine squares and serve!.Once you own this pan it's a great investment because you can also make my Foccacia Bread Recipe in it along with my Banana Cake and my Pecan Bars with Shortbread Crust.I like to bake this cake in a 10' x 10' removable bottom cheesecake pan because it makes it really easy to release once the cake is baked.For an easier recipe that also delivers on great cinnamon flavor try my Snickerdoodle Muffins! I find the easiest way to make a crumb topping is to combine the dry ingredients, flour, sugar and cinnamon (recipe below) whisk together, and then add the butter, mixing with your hands until a coarse crumb forms. This cake was devoured by my siblings and me in minutes and to this day it remains a beloved part of our childhood. We'd then come back to the house, soaking wet, and be greeted with this delicious blueberry crumb cake for breakfast. My siblings and I would spring from our beds, inner tube in tow, and run down to the lake and jump in the frigid temperatures (oh the reckless abandon of youth!). Her house was situated just across the street from a lake. I think back to that now, wondering how this lovely woman who lived alone for most of the year, in a charming antique-filled dollhouse of a home, could muster up the strength to welcome, with open arms, a family of five, with 3 very active kids in tow! Did I mention this lady was special? This cake recipe was originally shared by a dear family friend who we would visit each summer out in Long Island. For the main course try my Easy Egg Souffle Bake and Home Fries.Kick things off with my Brunch Punch or my Healthy Breakfast Smoothies.You can make it the day before and reheat and serve.It slices up easily into squares and can be piled on a cake stand for guests to serve themselves from a brunch buffet.It's the kind of cake you want to make when you have house guests visiting and need to impress the in-laws, fast!.It's a wonderful brunch recipe if you are entertaining a crowd and need something impressive! It's always the first thing to go and the most requested recipe the following day! It's similar to my Classic Crumb Cake recipe, but with even more delicious crumb topping and bursting with blueberries! It's light and moist and topped with a crunchy, chewy crumb topping that is so addictive!

My childhood summers are filled with memories of this Blueberry Crumb Cake Recipe.

Cooking light blueberry crumb cake best