Blueberry Kuchen #3

                                           This is a yeast cake studded with fresh blueberries. It is a sweet                       

                                            coffeecake that could also be served for dessert.




  Mix 2 1/2 cups flour with 1/2 tsp. salt, 2 Tbsp. sugar, and 1 1/2 tsp. active dry yeast in a large bowl.

In a small saucepan, combine 1/2 cup milk and 4 Tbsp. unsalted butter, and place over low heat until milk is lukewarm.

Pour into a bowl and add two eggs, 1/2 tsp. vanilla extract, and finely grated zest of one orange; mix until blended.

Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.

Knead dough till smooth and springy. Place in an oiled bowl and cover with plastic wrap. Leave to rise in a warm place until doubled, about one hour. (Or let rise in refrigerator overnight, returning to room temperature before proceeding.)

Punch down dough. Butter a shallow 12-by-8 baking pan, and press dough into pan. Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.

Preheat oven to 400 degrees. Prepare a glaze by mixing together one egg and 1 Tbsp. orange juice until blended. paint glaze over dough. Spread blueberries on dough in a single layer. Mix 1/2 cup pecans, almonds or walnuts with 2 Tbsp. light brown sugar, and 1/4 tsp. cinnamon. Sprinkle this mixture over the blueberries.

Place in 400 degree oven and bake for 15 minutes. reduce heat to 350 and bake until dough is risen and brown at edges, about 15 minutes more. Cool for 10 minutes. Serve warm. Makes 9 servings.