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German Blueberry Kuchen (Two Ways) | The Delicious Crescent

German Blueberry Kuchen (Two Ways)

German Blueberry Kuchen (Two Ways)

30 mins prepServes 20

German blueberry kuchen is the best breakfast bread ever. Sweet and juicy blueberries with a streusel topping and toasted almonds on a soft cake like bread. Recipe in two ways - healthier and classic. Healthier version with less sugar, less saturated fat, extra fiber and more goodness.

20 servings

What you need

milk

1 cup milk, reduced fat, warm - 120 to 130 degrees F

yeast

1 yeast, dry, fast acting, or one tablespoon

sugar

1 tsp sugar

olive oil

5 ½ tbsp olive oil, light

honey

3 ½ tbsp honey, light

organic eggs

2 organic eggs, small or medium

vanilla extract

2 tsp vanilla extract, or sugar, Dr. Oetker brand

flour

3 ¾ cup flour, 2 parts bread flour + 1 part white whole wheat flour

salt

¼ tsp salt

wheat bran

2 ½ tbsp wheat bran

flaxseed meal

1 ½ tbsp flaxseed meal, golden

bread flour

1 bread flour, for dusting

blueberry

2 lb blueberry, wild, fresh or frozen

corn starch

1 tbsp corn starch

brown sugar

4 tbsp brown sugar

date

⅓ cup date, medjool, chopped finely

rolled oats

¼ cup rolled oats

butter

2 tbsp butter, softened

ground cinnamon

1 tbsp ground cinnamon, ground or lemon zest/vanilla

almond

1 almond, sliced

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Instructions

DOUGH PREPARTION
1 Sprinkle the yeast over warm milk. Then scatter sugar on the top. Let it stand for about 10 to 15 minutes in a warm dark place, making sure that the yeast bubbles/foams up on the surface.
2 Add olive oil or butter (melted and cooled), honey or sugar, 2 eggs, vanilla and then about 3½ cups of the flour, salt and mix lightly.
3 Let stand for a few minutes for the flour to absorb the moisture. If using wheat bran and flaxseed meal, then add and mix into the dough.
4 Next add about half cup of flour to make a soft dough. Knead well.
5 If the dough is slightly sticky its okay. As the moisture will get absorbed later.
6 It is very important to use as little flour as possible and not make the dough very dense.
7 Allow the dough to rise and double in size. This is a rich dough so it may take time. The time may vary from 1 to 2 hours or more.
BLUEBERRY KUCHEN WITH STREUSEL
1 Preheat oven to 425ºF (200ºC).
2 When the yeast dough has doubled in size, punch it down and lightly dust it with flour.
3 Transfer the dough to work surface and knead briefly. Roll the dough into a 15 x 11 inch rectangle. Using the help of a rolling pin transfer it to a parchment paper lined baking sheet.
4 Let the dough rise once again for about 20 to 30 minutes until it looks a bit puffed up. Lightly brush olive oil or melted butter all over the dough.
5 Take the fresh (rinsed and drained) or frozen (not thawed) blueberries in a large mixing bowl. Sprinkle corn starch over the berries and stir.
6 Evenly spread the blueberries all over the dough. Next scatter the sugar and chopped dates (if using).
7 Place the oats (healthier version), flour, sugar, butter and cinnamon in a food processer. Pulse a few times and process until the mixture is like coarse breadcrumbs. Sprinkle this topping all over the dough followed by the sliced almonds.
8 Bake for 25 minutes until the bread is nicely browned on the edges and blueberry juices are bubbling on the top.
9 Remove from the oven and allow to cool well before cutting the blueberry bread.

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