Blueberry Brioche Coffee Cake

This Blueberry Brioche Coffee Cake is made with layers of no knead brioche dough and homemade blueberry jam.

The brioche dough for this coffee cake is so easy to make. You mix it in a three quart container with a dough whisk or a large spoon and then let it rise in the refrigerator for up to five days. This recipe will make one coffee cake plus a small loaf of bread.

The fresh blueberry jam is really easy to make too. It just takes a little time and a bit of watching. You can make it in advance and refrigerate it until you are ready to assemble the cake.

You make this blueberry coffee cake by dividing the dough into three pieces and shaping them into disks. You spread the jam between the layers, and let it rise, and sprinkle it with streusel right before baking.

This would be a great treat for a brunch or as an afternoon treat with coffee. I was totally tempted to plop a scoop of vanilla ice cream on my slice, but I resisted. I took this coffee cake to work on a Monday morning, and it quickly disappeared.

This month the Bread Baking Babes are making Blueberry Yeasted Coffee Cake, a recipe chosen by Judy of Judy's Gross Eats. If you'd like to bake along, check out her post.

You will need an eight or nine inch springform pan, and the amount of dough you use will depend on the size of your pan. The dough was pretty sticky, and I had to use some of the extra dough to patch some holes as I stretched the dough in the pan, but it all turned out delicious.

Note: 

For the streusel, I used the oat streusel topping from this recipe. You can use the same one, or your favorite streusel recipe. 

The recipe for the dough comes from the book The New Artisan Bread in Five Minutes A Day. The jam and concept comes from the author's blog.

brioche, blueberries, coffeecake, bread

bread, breakfast

American

Yield: 10 servingsAuthor: Karen Kerr

Blueberry Brioche Coffee Cake

ingredients

No Knead Brioche Dough

• 3/4 cup (6 ounces) (170 grams) lukewarm water
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons kosher salt
• 3 extra large eggs (170 grams), lightly beaten
• 1/4 cup (3 ounces) (85 grams) honey
• 1 1/2 sticks (6 ounces) (170 grams) melted butter
• 3 1/2 cups (17 1/5 ounces) (495 grams) all purpose flour

Blueberry Jam Filling

• 6 cups fresh or frozen blueberries 
• 1 cup sugar
• Juice of 1/2 lemon

Streusel Topping

• The recipe from this post, or one cup of your favorite streusel topping

instructions

Brioche Dough

1. Mix all of the ingredients except the flour in a 3 quart container or bowl. 
2. Add the flour and stir with a Danish dough whisk or large wooden spoon or your hand. You can also mix it briefly in your stand mixer with the paddle. The dough will be pretty wet. 
3. Cover the bowl or container with plastic wrap, and let rise at room temperature for one hour, and then refrigerate for 3 hours, and up to 5 days. I refrigerated my dough for 24 hours. 

Blueberry Jam

1. In a large sauce pan, cook the berries, sugar, and lemon juice over medium low heat, stirring regularly, until the jam has thickened. When you drag a spoon across the bottom of the pan, the jam should not immediately fill in the space that the spoon creates. 
2. Cool the jam and refrigerate until ready to use. 

Streusel Topping

1. Follow the instructions for the streusel from this recipe, or a streusel of your choice. 

To Assemble and Make the Coffee Cake

1. Remove 12 to 16 ounces of the dough from the refrigerator, depending on the size of your springform pan (8 inch or 9 inch pan) You can bake the leftover dough into a small loaf.
2. Divide the dough into 3 equal pieces. Stretch one out to fit into the bottom of a lightly oiled springform pan. The dough should go up the sides slightly. 
3. Cover the first layer of dough with 1/3 of the jam, leaving about 1/2 inch of the edge uncovered. 
4. Repeat with the remaining dough and jam. Cover the pan and let rise for one hour. Prepare your streusel. 
5. Preheat the oven to 350 degrees F. Just before baking, squeeze the streusel to form clumps, and sprinkle them over the blueberries on top of the risen coffee cake. 
6. Bake the coffee cake for about 45 minutes. Let it cool in the pan on a wire rack for 10 minutes before removing the springform pan sides. 
7. Continue to cool for 20 minutes more before serving. 

https://www.karenskitchenstories.com/2018/08/blueberry-brioche-coffee-cake.html

Karen's Kitchen Stories

The Babes who baked along are:

• Blog from OUR Kitchen – Elizabeth
• A Messy Kitchen – Kelly
• Judy’s Gross Eats – Judy
• Karen’s Kitchen Stories – Karen
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle