No it is not true, I’m not addicted to blueberries… yes, because after the muffins with blueberries, you will probably tend to believe it !!! To tell the truth I still love him very much, because it reminds me of our honeymoon in Quebec, with Sir, we had not stopped to eat (the famous blueberry !). I was never too focused on the end result of the cooking, but I am told that a brioche with blueberries should give a good result. To add a special touch and melting, I added the pastry cream to the almond milk, bringing all its sweetness to the cake and allows it to dry less quickly, so you’ll have even the bun for the breakfast, and finally, if you do not have all devoured !

If you’ve never eaten a brioche with blueberries then it is a test of urgency, but be warned it is highly addictive !!!

Brioche with blueberries {without milk}

For 1 cake Save Print Ingredients

  • 250 g blueberries, fresh
  • Icing sugar
  • 300 g of flour T80
  • 125 g margarine vegetable
  • 3 eggs
  • 30 of sugar cane full
  • 1 sachet of baker’s yeast
  • 1 pinch of salt
  • 3 egg yolks
  • 25 cl vegetable milk of almonds
  • 100 g of sugar full
  • 37 g of flour
  • 1/2 vanilla pod



  • Start by making the pastry cream. To do this, beat the egg yolks with the sugar in a bowl so that the mixture whitens, then add the flour, mix. Put the vegetable milk to heat in a saucepan with the vanilla bean split, bring to a boil and then pour the milk over the egg yolks, stir with a whisk. Pour the batter in the pan and then turn it to cook on low heat for 3-5 minutes, whisking until the mixture thickens. Pour the preparation into a container, shoot to contact and book cool.
  • Put the yeast with two tablespoons of warm water in a container and let it sit for 10 min.
  • For the brioche, put the flour into a bowl, make a well and add the yeast to the center. Work the dough between your fingers and stir in the eggs, the sugar and the salt. Knead the dough and stretch it, then add the margarine. Knead the dough until it comes off of the bowl (you can transfer on the workplan for ease of reference).
  • Let the dough rise, covered under a tea towel for 2 hours.
  • Roll out the dough into a large rectangle, spread the pastry cream on top and scatter over the blueberries.
  • Roll the dough by the greater side and then cut slices of 4 cm thickness and arrange the slices flat in a round pan.
  • Preheat the oven to 200°.
  • Let rise 30 minutes.
  • Bake for 30/35 minutes.
  • Sprinkle with powdered sugar once cooled.


Written by Doc

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