Recipe for: Yeast cake with wild blueberries and a hint of lavender - photo 1
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Recipe for: Yeast cake with wild blueberries and a hint of lavender

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~13.17 PLN * - (0)
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Description

Mazurian yeast cake with wild berries and a subtle hint of lavender combines local traditions of foraging with the delicacy of homemade baking. This fluffy, slightly moist cake has a soft, yeasty interior and juicy berry filling; the lavender adds an aroma reminiscent of summer meadows by the lakes. Serve slightly warm or at room temperature as a dessert, for afternoon tea, or during a picnic; it pairs wonderfully with sour cream, natural yogurt, or buttermilk. Appearance: a braided loaf with visible berry filling, sprinkled with almonds and powdered sugar — rustic, summery, and very appetizing.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 500 g
  • Milk 250 ml
  • Fresh yeast 25 g
  • Sugar 100 g
  • Butter 80 g
  • Chicken egg 3 pcs (~180 g)
  • Cornstarch 20 g
  • Wild strawberry 300 g
  • Lavender 2 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Powdered sugar 20 g
  • Almond flakes 30 g
💰 Estimated dish cost: ~13.17 PLN (1.65 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients and divide the sugar: weigh 10 g of sugar (for activating the yeast), 70 g for the dough, 20 g for the berries. In a small saucepan, heat the milk to a temperature of 35–37°C — check with the inside of your wrist: it should feel pleasantly warm, not hot. Crumble the fresh yeast into a small bowl, add 10 g of sugar, and pour in 80 ml of warm milk (from the remaining). Mix with a fork until the yeast dissolves. Set aside in a warm place for 8–10 minutes — a frothy, slightly creamy foam should appear on the surface; this is a sign that the yeast is active.

Ingredients: Milk, Fresh yeast, Sugar
Use a small bowl and a kitchen thermometer if you have one. If there is no foam after 10 minutes, the yeast may be inactive — discard and repeat with new yeast. Do not use milk above 45°C (it kills the yeast).
2

In a large bowl, sift the wheat flour and make a well in the center. Crack the eggs (180 g) into the well and pour in the melted, cooled butter (80 g). Add salt (5 g) and 70 g of sugar intended for the dough. Pour in the activated yeast starter (from step 1) and the rest of the warm milk. Start mixing with a wooden spoon, and when the ingredients come together, knead the dough by hand on a lightly floured countertop or use a mixer with a dough hook for 8–10 minutes. The dough should become smooth, elastic, and slightly sticky — if it is very sticky to your hands, sprinkle in 1–2 tablespoons of flour.

Ingredients: Wheat flour, Butter, Salt, Sugar, Milk, Fresh yeast
Use a mixer with a hook (faster option) or knead by hand. Do not knead too long (no more than 12 minutes), as the dough will become too tough. The bowl should be large enough for the dough to have space to rise.
3

Transfer the kneaded dough to a lightly greased bowl, cover with a clean cloth or plastic wrap, and set aside in a warm place (25–30°C) for 60–75 minutes to double in size. After half the time has passed, check: the dough should be noticeably larger and springy (when pressed with a finger, the indentation slowly rises).

Ingredients: Wheat flour, Butter, Sugar, Salt, Fresh yeast
The best option is to place the bowl on a warm stove (turned off) or in the oven with only the light on. Do not rush the process with too high a temperature — this will create unpleasant aromas.

Filling

4

Prepare the berries: gently rinse the wild berries under cold water in a sieve and dry them with a paper towel. In a bowl, mix the berries with 20 g of sugar and cornstarch (20 g) so that the fruits release less juice during baking. Add the lavender gently (1 teaspoon from the prepared 2 g) — crush the lavender in your hands over the bowl to evenly distribute the aroma. Set aside for 5–10 minutes for the sugar and cornstarch to coat the fruits.

Ingredients: wild strawberry, Sugar, Cornstarch, lavender
Use a large bowl and a gentle spoon to avoid crushing the berries. If the berries are very juicy, you can add a bit more starch (up to 30 g), but don't overdo it — excessive thickening will change the texture.

Shaping

5

Transfer the risen dough to a lightly floured work surface. Roll it out with a rolling pin into a rectangle measuring about 30x40 cm (thickness ~1.5–2 cm). Spread a thin layer of melted butter (about 10–15 g) — this will prevent it from soaking through. In the center of the rectangle, along the shorter side, place a strip of berries 8–10 cm wide, leaving about 3–4 cm of free edge on each side. On the sides, cut the dough into strips 2–3 cm wide the length of the filling (carefully use a sharp knife or pastry wheel). Weave the strips over the filling alternately, creating a braid. Pinch the ends and tuck them underneath. Gently transfer to a baking sheet lined with parchment paper.

Ingredients: wild strawberry, Butter, almond flakes
Use a rolling pin, pastry wheel, and a wide spatula to transfer the braid. If the dough shrinks while rolling, wait 5 minutes — the gluten will relax. Additionally, you can add almond flakes on top for crunch.

Baking and Finishing

6

Cover the shaped braid loosely with a cloth and let it rise for another 30–40 minutes — the dough should become fluffy and slightly taut. Meanwhile, preheat the oven to 180°C (fan 160°C). Before placing it in the oven, you can brush the top with beaten egg (optionally 1 tablespoon of milk mixed with 1 egg) for a nice shine and sprinkle with almond flakes (optional). Bake on the middle rack for 30–35 minutes, until the crust is golden and deeply brown. If the top browns quickly, cover it lightly with aluminum foil after 20 minutes of baking.

Ingredients: Milk, almond flakes
The best is a baking tray measuring about 30x40 cm, lined with parchment paper. To check if it's baked, use a toothpick — inserted in the center, it should come out with clean remnants of short moist crumbs (not raw batter).
7

After baking, remove the cake from the oven and immediately brush the top with the remaining melted butter (about 10 g) — this will add shine and softness to the crust. Let it cool on a rack for 20–30 minutes. Before serving, sprinkle with powdered sugar (optional) and decorate with a few dried lavender flowers or fresh berries.

Ingredients: Butter, Powdered sugar, lavender, wild strawberry
Use a silicone brush to glaze with butter. Do not cut the cake immediately after taking it out — the hot filling may spill, and the structure won't have time to stabilize. Additionally, you can add a spoonful of sour cream or buttermilk for serving.

Fun Fact

💡

In the Masurian region, berry picking in the forests is a summer tradition — they were eaten fresh, in compotes, and baked goods. The combination of berries with lavender is a modern twist: lavender was once used in households as a fragrance and insect repellent.

Best for

Letnie popołudnie Piknik nad jeziorem Rodzinne spotkanie

Tips

🍽️ Serving

Serve slightly warm, cut into thick slices. It tastes great with sour cream, natural yogurt, vanilla ice cream, or a glass of buttermilk. Add fresh berries to the plate for a contrast of color and texture.

🥡 Storage

Store in an airtight container at room temperature for up to 48 hours. To keep it fresh longer, cut into portions and freeze — thaw at room temperature. To refresh after reheating, place in an oven preheated to 160°C for 5–7 minutes.

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