Blueberry butter cake - Blåbärsbutterkaka

BLUEBERRY BUTTER CAKE
Blåbärsbutterkaka

Approx 12 pieces

Approx ¾ oz fresh yeast

2½ oz butter or margarine
¾ cup milk, heated to body heat
½ teaspoon salt
1/3 cup sugar
1 egg
2 ¾ to 3 cups flour

Filling:

1 cup blueberries, fresh or frozen
1/3 cup Demerara sugar
1½ tablespoons Maizena

Brushing:

1 egg

Glaze:

1/3 cup powdered sugar
1 ¾ oz melted butter or margarine
2 tablespoons heavy Cream

Heat the oven to 390F.

Crumble the yeast in a mixing bowl. Melt the fat, add the milk and heat to body heat. Pour some of the liquid over the yeast and stir until dissolved. Add remaining liquid, salt, sugar, egg and most of the flour. Work the dough until smooth, dust it over with some flour and let rise under a cloth for about 45 minutes.

Mix blueberries, Demerara and corn starch for the filling.

Turn the dough onto a floured work surface and roll out to a plate, approx 12 x 16 inches. Spread the filling on top and roll up from the long side. Cut in approx ¾ inches broad pieces. Grease a springform pan and put the buns in there, pretty far apart, and let rise for another 30 minutes. Brush the butter cake with egg and bake in the lower part of the oven for about 30 minutes. Allow to cool.

Stir powdered sugar, fat and cream and drizzle this glaze over the cake.

Enjoy!

Bella