Blueberry Lemon Brioche Cake (Print Version)

# Ingredients:

→ Brioche

01 - 80g (1/3 cup) whole milk
02 - 1 teaspoon active dry yeast
03 - 1 tablespoon granulated sugar
04 - 160g (1 1/3 cups) all-purpose flour
05 - 3/4 teaspoon salt
06 - 1 egg, room temperature
07 - 56g (4 tablespoons) unsalted butter, room temperature

→ Wild Blueberry Jam

08 - 380g (2 3/4 cups) frozen wild blueberries
09 - 75g (1/4 cup + 2 tablespoons) granulated sugar
10 - Zest of 1 lemon
11 - 32g (1/4 cup) cornstarch
12 - 42g (3 tablespoons) lemon juice

→ Lemon Streusel

13 - 45g (3 1/4 tablespoons) unsalted butter
14 - 65g (1/3 cup) light brown sugar
15 - 90g (3/4 cup) all-purpose flour
16 - Zest of 1 lemon

# Instructions:

01 - Heat milk to 100°F, add yeast and sugar. Mix with flour, salt, egg, and butter. Knead 15-20 minutes until passing windowpane test.
02 - Let dough rise until doubled, about 1 hour, or overnight in fridge.
03 - Cook blueberries, sugar, and lemon zest until simmering. Add cornstarch-lemon slurry and cook until thickened.
04 - Mix melted butter with sugar, flour, and lemon zest until crumbly.
05 - Press dough into lined 8-inch pan. Let rise 30 minutes until doubled.
06 - Spread jam over risen dough, top with streusel. Bake at 350°F for 30-35 minutes until internal temperature reaches 190°F.

# Notes:

01 - Can proof overnight in refrigerator
02 - Don't flip cake to remove from pan
03 - Uses parchment for easy removal

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