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Blueberry and lemon brunsviger (Danish coffee cake)

• Edd Kimber

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Serves 10 - 12

Easy

Prep: 35 mins

Cook: 30 mins

plus rising

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This classic Danish coffee cake is a cross between focaccia and brioche, with a fruity butterscotch topping.

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Try Edd's blueberry and lemon brunsviger, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies.

It’s no secret that the Danes have a particular skill when the country’s most well-known export, it may just become your new favourite bake.

Brunsviger is, at first glance, rather similar to a focaccia, a dough that’s dimpled all over before being baked. But on closer inspection it’s much more brioche-like. Enriched with butter and eggs, and flavoured with cardamom, it’s also referred to as a yeasted cake.

Once the dough is dimpled, a butterscotch-style topping is poured over before baking. As the dough bakes, this brown sugar and butter mixture becomes crispy and chewy at the edges but remains gooey in the middle, making it an addictive sweet treat. For my version I like to flavour the dough with lemon zest and add blueberries along with the butterscotch. It’s the perfect pairing to a strong mug of black coffee.

Blueberry and lemon brunsviger recipe

Ingredients

Nutrition

• 1 lemon

  zested

• 30g caster sugar

• 500g strong white bread flour

• 1 tsp ground cardamom

• 10g fine sea salt

• 7g sachet of fast-action dried yeast

• 2 eggs

• 250ml whole milk

• 100g unsalted butter

  diced and softened, plus extra for the bowl and tin

TOPPING

• 150g unsalted butter

  diced

• 200g soft light brown sugar

• 200g blueberries

Nutrition: per serving (12)

• kcal419
• fat19g
• saturates12g
• carbs52g
• sugars21g
• fibre2g
• protein8g
• salt1g

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Method

• step 1

  Put the zest and caster sugar in the bowl of a stand mixer, and mix using your fingertips until the oils have released from the zest and the sugar is damp and fragrant. Add the flour, cardamom, salt, yeast, eggs and milk, and mix using the dough hook attachment to form a shaggy dough. With the mixer on low-medium speed, knead for 10 mins or until the dough is smooth and elastic, and forms a ball that clings to the hook and comes away from the sides of the bowl. With the mixer still running, add the butter, a couple of pieces at a time. Continue kneading for another 10 mins until all of the butter has been incorporated and the dough is smooth and elastic again, and no longer sticking to the sides of the bowl.

• step 2

  Tip out the dough onto a worksurface and shape into a neat ball. Transfer, seam-side down, to a lightly buttered bowl. Cover and leave for 1 hr to rise until doubled in size.

• step 3

  Lightly butter a 33cm x 22cm baking tin and line with baking paper. Tip the dough into the tin and gently press flat so that it fills the entire base of the tin. Lightly cover for an hour or so until the dough has doubled in size.

• step 4

  Heat the oven to 200C/180C fan/gas 6. For the topping, put the butter, brown sugar and a large pinch of sea salt flakes in a pan over a medium heat and cook, stirring occasionally, until melted and the mixture is bubbling, then take off the heat.

• step 5

  Just before baking, dimple the dough all over using your fingertips, as if making a focaccia. Scatter over the blueberries before drizzling over the butterscotch, coating the dough as evenly as you can. Bake for 20-25 mins or until the topping is bubbling and the cake is golden. It is best served on the day, preferably still warm. It can also be gently reheated up to three days after baking.

More Edd Kimber recipes

Authors

Edd KimberBaking columnist

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