Wild Blueberry Association of North America
| Servings | Prep Time |
| 20servings | 1hour plus time for proving |
| Servings | Prep Time |
| 20servings | 1hour plus time for proving |
Ingredients
- Yeast Pastry
- 3 cups flour
- 2 packages active dried yeast (approximately 2 tablespoons)
- ⅓ cup sugar
- ¾ cup milk
- 2 eggs
- ¼ cup soft butter
- Marzipan Topping
- ½ cup marzipan paste cut into small pieces
- ⅓ cup soft butter
- 6 cups frozen wild blueberries
- Crumble
- 1 cup flour
- ⅓ cup sugar
- ⅓ cup butter melted
- Assembly
- Flour for dusting
- Yeast Pastry
- Marzipan Topping
- 6 cups frozen wild blueberries
- Crumble
- Icing sugar for dusting
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Yeast Pastry
- Place flour, dried yeast and sugar in a bowl. Add milk, eggs and butter. Mix with the dough hook of a stand mixer or knead by hand until a smooth dough is formed.
- Cover and set aside in a warm place for dough to rise, approximately 1 hour.
Marzipan Topping
- Beat butter and marzipan until creamy in a stand mixer, or by hand.
- Place marzipan topping in a piping bag, set aside until assembly.
Crumble
- Mix flour and sugar in a bowl. Add melted butter, mix together with fingers to form crumble. Set aside until assembly.
Assembly
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Dust a clean, dry surface with flour. Roll out yeast pastry, transfer on to baking tray. Set aside to rise in a warm place for 15 minutes.
- Using fingers, create dimples in Yeast Pastry, 5 cm apart. Pipe marzipan topping in dimples.
- Distribute blueberries over yeast pastry. Spread crumble over blueberries.
- Bake until crumble and edges are golden, approximately 25 minutes.
- Once cool, dust blueberry crumb bread with icing sugar and serve.
Recipe Notes
Per serving: 229 calories, 4.5 g protein, 7.7 g fat, 35 g carbohydrates, 77 mg sodium, 42 mg cholesterol, 2 g fibre
