Blueberry Yeast Cake

Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.

• Ready In: 4 hrs 40 mins
• Serves: 10-12
• Yields: 1 9-10 inch cake

Ingredients

• 4 1⁄2 teaspoons  yeast
• 1  cup water
• 1⁄2 cup sugar
• 1  cup blueberries (fresh or thawed)
• 1 1⁄4 teaspoons salt
• 3  eggs
• 1⁄2 cup unsalted butter, softened
• 1⁄3 cup skim milk powder
• 2  cups all-purpose flour
• 3  cups bread flour
•  melted butter (to garnish)
•  cinnamon (to garnish)
•  sugar (to garnish)

Directions

1. Whisk together the water and yeast.
2. Add sugar, salt, eggs, butter, skim milk powder and most of flour.
3. Stir to make a batter-like mixture.
4. Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
5. Cover bowl with a tea towel and let batter rest 30 minutes.
6. Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
7. Pour batter in (after rest).
8. Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
9. Drizzle on melted butter and dust with sugar and cinnamon.
10. Preheat oven to 350°F.
11. Place cake pan on a baking sheet and place in oven.
12. Bake until nicely browned (about 40 minutes).
13. Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.