Lemon Blueberry Crumble Bread Cake

Ingredient	Method
Dough: 200g japanese bread flour 20g milk powder  50g caster sugar 1 tsp salt 4g instant yeast ±100g water, divided use 20g butter	FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 90g water in a bowl.   2. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 5-10 minutes until elastic. 3. Cover with plastic wrap, set aside about 1 hour for ferment. 4. Once dough has risen, place each on a floured surface and knead and flatten into big rectangle. Roll into Swiss roll style.  5. Divide each dough into 2 equal portions. Flatten doughs into a rectangle size as same as loaf pan. 6. Spread bluebery jam over the dough and roll up. 7. Place into greased loaf pan and let dough prove for second time (about 45min-1 hr).
Cake: 3B Egg yolks 80g caster sugar  170g butter 105g milk 105g sour cream  270g LP flour 1tsp vanilla essence 65g lemon juice 1tsp lemon zest 1tsp baking powder 1/2tsp baking soda 3 B egg whites 100g caster sugar 1/4tsp cream of tartar 125g fresh blueberry+2tbsp flour  crumble: (mix well) 25g butter  50g icing sugar  80g LP flour	1. Preheat oven to 180C, top and bottom heat. In a bowl, toss the blueberries with the 2 tablespoons flour to avoid from sinking in a cake. Set aside. 2. Beat the butter and sugar until light. Add eggs, lemon zest and beat until blended. Pour the rest ingredients and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry.  4. Fold 1/3 meringue of first portion into yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined.  5. Pour the cake batter onto the dough (after 2nd fermentation is complete). Place blueberries and top with crumble. 6. Bake at pre-heated oven at 160c for 60mins-75mins