Olivier Briault’s Blueberry and Maple German Yeast Cake

For the dough

• 150ml milk
• 1 egg
• 1 egg yolk
• 1 tsp almond extract
• 50ml maple syrup
• 8g salt
• zest of 1 lemon
• 360g plain flour
• 1 sachet of instant yeast
• 60g butter
• 200g blueberries

For the topping

• 120g plain flour
• 100g maple sugar
• 1 pinch of salt
• 100g butter

To make the dough

1. Whisk together the milk, egg, egg yolk, almond extract, maple syrup, salt, and zest.
2. Add the flour and yeast to the bowl and mix until everything comes together. This should take about 2 to 3 minutes.
3. Add the butter in four additions, mixing until each is incorporated.
4. Continue mixing at low speed until the dough is smooth and shiny.
5. Gently deflate the dough and place it on a lightly floured surface.
6. Roll it into a rough 10” x 15” rectangle. Transfer the dough to a baking sheet.
7. Using your fingertips, gently press and stretch the dough into a neat 10” x 15” rectangle. Cover with cling film.
8. While the cake is rising, preheat the oven to 180c.
9. Sprinkle the blueberries on top of the dough.
10. Cover the cake and allow it to rise for 20 to 30 minutes.

To make the topping

1. In a bowl, whisk together the flour, sugars, and salt. Pour in the melted butter, stir the mixture with your fingers until it starts to become crumbly. Don’t mix too long; you don’t want it to become a cohesive mass.

To bake the cake

1. Sprinkle the topping over the cake. Place it in the oven and bake it for 30 to 40 minutes, until the edges are golden brown.
2. Remove the cake from the oven.
3. Let it cool to lukewarm or room temperature before serving. Garnish each serving with whipped cream, or ice cream.