Blueberry Bash Bake-Off Winner 2012-Dave Morreale

• 1/4 cup hot water (105 ^o to 115 ^o)
• 2 1/4 tsp active dry yeast
• 1/2 cup + 1 tsp sugar
• 1 1/2 sticks unsalted butter, room temperature plus extra for pan
• 6 large egg yolks
• 3 cup all purpose flour
• 1/2 tsp kosher salt
• 3/4 cup whole milk
• Zest of 2 medium lemons
• 2 cups fresh blueberries

Directions:

1. In small bowl, sprinkle yeast and 1 tsp sugar over water heated to105^o-115^o. Stir and set aside for 10 minutes.
2. In electric stand mixer, beat butter until smooth. Mix in remaining sugar, salt and half of the flour until well combined.
3. Meanwhile, preheat milk to 105^o-115^o. Slowly add to mixer bowl.
4. Then add remaining flour. Continue to beat on medium speed for about 5 minutes. Remove bowl from mixer.
5. With a rubber spatula, fold in lemon zest and blueberries. Pour into buttered 10 cup capacity fancy tube pan. Smooth out top. Bake at 400^o for 5 minutes. Turn down oven to 350^o and bake for 30 minutes longer.
6. Remove from oven and cool in pan for 10 minutes.
7. Remove from pan and let cool completely on wire rack.