GOAT Blueberry Brioche Crumb Cake

Ingredients:

For the Brioche Cake:

• 80g whole milk (⅓ cup)
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 160g all-purpose flour (1⅓ cup)
• ¾ tsp salt
• 1 large egg, room temperature
• 56g unsalted butter (4 tbsp), room temperature

For the Wild Blueberry Jam:

• 380g frozen wild blueberries (2¾ cups)
• 75g granulated sugar (¼ cup + 2 tbsp)
• Zest of 1 lemon
• 32g cornstarch (¼ cup)
• 42g lemon juice (3 tbsp)

For the Lemon Streusel:

• 45g unsalted butter (3¼ tbsp)
• 65g light brown sugar (⅓ cup)
• 90g all-purpose flour (¾ cup)
• Zest of 1 lemon

Instructions:

Make the Brioche Cake:

1. Activate the yeast: Warm the milk to 100°F (38°C) and whisk in the yeast and sugar. Let it sit until foamy, about 5 minutes.
2. Combine wet and dry ingredients: In a stand mixer with a dough hook, combine the flour, salt, egg, and softened butter.
3. Add yeast mixture: Once the yeast mixture is foamy, add it to the dough ingredients.
4. Knead the dough: Knead on low speed for 1 minute, then increase to medium-high speed and knead for 15-20 minutes, or until the dough passes the windowpane test.
5. Proof the dough: Cover the dough and let it rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight.

Make the Wild Blueberry Jam:

1. Cook the berries: In a medium saucepan, combine the blueberries, sugar, and lemon zest. Bring to a simmer and cook for 5 minutes.
2. Thicken the jam: In a small bowl, whisk together the cornstarch and lemon juice. Gradually pour this mixture into the blueberry mixture, whisking constantly. Continue cooking until the jam thickens.

Make the Lemon Streusel:

1. Combine ingredients: In a medium bowl, combine the melted butter, brown sugar, flour, and lemon zest. Use a fork to mix until crumbly.

Assemble and Bake the Cake:

1. Prepare the pan: Grease and line an 8-inch or 9-inch cake pan with parchment paper.
2. Shape the dough: Shape the proofed dough into a disk and place it in the prepared pan. Press the dough into the bottom of the pan.
3. Add filling and topping: Spread the blueberry jam over the dough, then top with the lemon streusel.
4. Bake: Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
5. Cool and serve: Let the cake cool completely before slicing and serving.

Enjoy your delicious Blueberry Lemon Streusel Brioche Cake!