Blueberry Sheet Cake

Blueberry (Blaubeeren) Streusel Kuchen

Ingredients:

Dough:

1 pkg. active dry yeast

¼ cup warm water
2 egg yolks
1whole egg
¼ cup sugar
1 cup milk
½ cup butter
3 cups all purpose flour, sifted
1 tsp. salt
1 tsp. ground mace
Grated rind of one lemon

Filling:

1 quart blueberries

Streusel topping:

½ cup all-purpose flour

½ cup sugar
½ cup ground almonds (optional)
2 tsp. ground cinnamon (optional)
½ cup butter

Directions:

Cake: 

Sprinkle yeast into warm water.  Let stand for a few minutes, then stir until dissolved.  Using electric mixer, beat egg yolks and whole egg until thick and lemon colored.  Gradually beat in the sugar.  Scald the milk and melt the butter in it and cool to luke warm.  Add 1 cup of flour and yeast to the egg mixture and beat well.  Add the milk, salt, mace, lemon rind, and remaining flour and beat for 5 minutes.  Cover and let rise until doubled in bulk.  Punch down.  Place on a lightly floured board and roll out lightly and quickly to about ¼ inch thickness.  Place on floured or greased baking sheet.  Cover and let rise again until ½ inch thick.   Spread blueberries over top of dough.

Topping:

Sift together all dry ingredients.  Work in butter until mixture is crumbly.  Sprinkle over cake.  Bake in preheated 350 degree oven for 20-25 minutes.

Variations:

Use other fruits such as sliced apples or cherries