How to make no-knead yeast cake

• Crumble the yeast into the bottom of a large bowl.
  25 g yeast
  
• Sprinkle them with sugar and pour lukewarm (not hot) milk over them.
  100 g sugar, 80 ml milk
  
• Pour in the oil and add the eggs whisked with a fork.
  120 ml oil, 2 eggs
  
• Pour in the flour - do not mix anything! - cover the bowl with cling film and set aside in a warm place for at least 2 hours.
  300 g wheat flour - all-purpose
  
• After two hours, my dough looked like in the picture.
  
• Mix the dough with a spoon - you don't need to use a mixer.
  
• Transfer the dough to the prepared pan (mine was greased with butter and floured), arrange fruits on top if using, and sprinkle with crumble topping (just mix butter with flour and sugar until coarser pieces form).
  25 g butter, 3 tablespoons wheat flour, 2 tablespoons sugar, approx 100 g blueberries
  
• Place the pan into a cold! oven, turn it on and set the temperature to 180 degrees (top/bottom heat mode) and bake for approximately 45 minutes - check with a skewer to see if the cake is baked through.
• Remove the baked cake and let it cool, then take it out of the pan.