borůvkový český koláč | blueberry koláč

What if I told you…I was on somewhat of a blueberry bender. As in, I’ve been making my roommates suffer (SUFFER) through eating pie after pie after pie for WEEKS.

In case you missed it, this is technically a two part post – a little while ago, I made a more detailed post about this same type of pastry but with a rum/raisin/cheesecake topping; check it out below!

I’m not sure what my ultimate goal was; I was trying to find the recipe, some kind of variation that felt perfect (i.e. felt like I was back in grandma’s kitchen) I guess.

My top tips from weeks (seriously) of recipe testing?

  1. Buy more blueberries than you think you will need. You will need them.
  2. There is never enough streusel.
  3. (Bear with me) Wetter/stickier dough = amazingness.

You ready for this gross money shot? This is ideally what you want your unrisen dough to look like. It’s kinda nasty, but worth it in the end. Like gardening.

bend…and snap!

You want it to stretch enough, but not immediately snap back. You will ALWAYS add more flour, so don’t worry. What do I mean by this?

The dough is going to rise in a flour lined bowl, covered with a sprinkling of flour. You’re going to roll it out on (you guessed it) a flat surface dusted with flour. If you already had a stiffer dough to begin with, too much kneading, or having to start over because there’s suddenly a massive hole in your beautiful pizza looking dough disc, will just result in excess flour being added to the dough. This will result in chewy, non tender koláč. Which is not what you want your hard work to come to, right?!

Now, TLDR? Skip ahead to the recipe.

You’re going to start out with exactly the same dough as for the first koláč we made (here), this one’s just got a simpler topping.

This part could be optional, if you’re 100% alcohol free, but 99.9999% gets cooked out in the end, so if you can manage it, you’ll get a better flavor by doing the following.

Since we’re not adding rum-infused raisins to this, I like to take the melted butter/rum and spread a few spoonfuls around on the dough.

Once you get to this point, you’re going to take your washed and dried blueberries and place them one by one by one by one onto the dough.

Yeah, ok. I lied. You’re going to pour them, gracefully (not spilling them onto the counter and the floor like I did), and spread them out into an even layer.

As you can see, I probably should’ve gone with half a pint more of blueberries here. Ergo, tip #1. Now, you’re all set to preheat your oven to 375 F.

And bring on the streusel.

I’m trying to learn how to take better action shots and it’s not really working, is it?

The way that I’ve taught you to make streusel for these is to make it the consistency of sand. This way, it really melts into the blueberry juices as they cook in the oven and creates almost a jammy reduction once the koláč is done.

Sprinkle the top with some more of your buttered rum and put in the oven! Once it comes out, more buttered rum on the top and sides, and let cool (at least 10 minutes) before you dig in. Really best served warm (10-15 seconds in the microwave works best for us the next day (or week).

You can leave it at room temperature for a few days, just keep it covered. After that, its best to keep it in the refrigerator. My preference, if you don’t eat it all soon enough, is to lay it flat (uncovered) and already sliced in the freezer for an hour, then wrap in plastic and place in a freezer proof bag (usually in quarters).


Blueberry Koláč – Recipe

A few notes — I’ve tried making this with frozen and fresh blueberries (because I ran out), and while it will work in a pinch, I wouldn’t recommend doing it. The frozen blueberries will let out way more juice than necessary and may or may not make a mess out of your oven. Still delicious, just less structurally sound and not one of our favorites.

Dough (Kolac)

500 g (4 cups 2 tbsp) flour

2 tsp (5 g) active dry yeast

260 g (1 1/3 c) milk (I used 2%, whole would be delicious, I do not suggest skim)

130 g (2/3 c) granulated sugar

4 egg yolks

100 g (1/3 c 2 tbsp) canola or vegetable oil

1/4 tsp salt

Topping –> 4-6 pints of fresh blueberries

Streusel Topping (Posipka)

4 tbsp (57 g) softened butter

1 cup (120 g) flour

1 cup (100 g) powdered sugar

cinnamon (optional)


1/4 (2 tbsp) stick butter, melted

1 tbsp strong rum


Measure out flour and yeast into large bowl or bowl of a stand mixer. Whisk together, set aside. Measure out milk, sugar, and salt into a microwaveable bowl. Stir together and heat up in the microwave for 1-2 minutes; you just want it warmed up enough to dissolve most of the sugar and salt. Add canola oil, stir. If the mixture is too hot, place into the fridge for a few minutes before adding the egg yolks. Once all liquids are mixed together, add liquids to dry ingredients. Mix by hand or mix in stand mixer for 5 minutes until dough is sticky and has a slight sheen. Scrape down sides of bowl, sprinkle flour on top, cover and set in a warm place to rise for ~2 hours.

Melt butter and rum together on stovetop, or in microwave in 20 sec increments.

Once dough has risen, flour a flat, clean surface and turn dough out of bowl onto surface. Separate into two equal sized balls, set on aside. Roll out one section of dough into a circle, pinch edges of circle so that they are higher than the rest of the pastry. Transfer onto a pizza stone or large baking sheet covered in parchment paper. Do the same for other half of dough. Brush rolled out dough with butter and rum mixture (below).

To make streusel topping (posypka), mix butter, flour, and sugar until mixture resembles pebbly sand. Add cinnamon (if using), mix, and set aside.

Preheat oven to 375 degrees F. Pour blueberries onto dough and spread evenly. Top with a liberal amount of streusel. Bake for 12-18 minutes, or until top is just slightly golden and edges are browned. Let cool on wire rack for 10 minutes. Slice with pizza cutter or large knife, and dig in!


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