Blueberry Kuchen

• 2 1/2 to 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons superfine sugar
• 1 1/2 teaspoons rapid-rise, bread-machine or other instant yeast
• 1/2 cup milk
• 4 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Finely grated zest of 1 orange
• Vegetable oil for bowl
• 1 large egg
• 1 tablespoon orange juice
• 2 cups fresh blueberries
• 1/2 cup shelled pecans
• 2 tablespoons Demerara sugar
• 1/4 teaspoon ground cinnamon

1. To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl.
2. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm.
3. Pour into a bowl, and add eggs, vanilla and orange zest; mix until blended.
4. Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.
5. Using a mixer with a dough hook, or by hand, knead dough until smooth and springy.
6. Place in an oiled bowl, and cover with plastic wrap.
7. Leave to rise in a warm place until double in size, about 1 hour.
8. (Or let rise in refrigerator overnight, returning to room temperature before proceeding to next step.)
9. Punch air out of dough, and press it out into a shallow 12-by-8-inch baking pan.
10. Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.
11. Heat oven to 400 degrees.
12. Prepare a glaze by mixing together egg and orange juice until blended.
13. Paint glaze over dough.
14. Spread blueberries on dough in a single layer.
15. Chop pecans until splintery but not too fine.
16. Mix with sugar and cinnamon, and sprinkle evenly over blueberries.
17. Place pan in oven, and bake 15 minutes.
18. Reduce heat to 350 degrees, and bake until dough is risen and golden brown at edges, about 15 minutes more.
19. Allow to cool about 10 minutes before slicing into 9 rectangles.
20. Serve warm.

flour, salt, sugar, rapidrise, milk, unsalted butter, eggs, vanilla, orange, vegetable oil, egg, orange juice, fresh blueberries, pecans, sugar, ground cinnamon

Taken from cooking.nytimes.com/recipes/8137 (may not work)