There’s nothing more satisfying than grabbing a handful of fresh berries and knowing they come straight off the bush. But a blueberry’s journey from field to table requires more than just a skillful hand. A few factors attribute to our product being as plump and fresh as it is.
Blueberry Coffee Cake
If you’re like us, your sweet tooth is active all day and doesn’t have the patience to wait until after dinner for delving into a tasty treat. Indulge in your sweet cravings and put your baking skills to the test with this easy-to-follow recipe that incorporates one of our favorite gifts from nature: blueberries. It’s a recipe that’s been tested and approved, as it comes from Peruvian pastry chef Ana Luisa Velarde, owner of Ana Avellana, a sweet corner bakery in Peru’s capital city, Lima. Enjoy a slice of this coffee cake with any hot beverage as you skim over those morning emails, or share it with a friend for the perfect late afternoon pick-me-up.
Blueberry Coffee Cake
Serving: 10-12 portions
Baking Time: 45 minutes
INGREDIENTS
- 500 gms flour
- 350 gms brown sugar
- 2 eggs
- 200 gms oil
- 240 gms natural yogurt
- 14 gms baking powder
- 1 tsp salt
- 600 gms fresh blueberries
- Zest of one lemon
HOW TO MAKE IT
- Heat oven to 350F / 160C
- In a large bowl or standing mixer, add the eggs, oil, yogurt, brown sugar, and the zest of one lemon. Stir or mix well.
- In a separate bowl, sift the remaining dry ingredients (flour, baking powder, baking soda, and salt).
- Slowly add the combined dry ingredients to the wet mixture, stirring or mixing them well.
- Once all the ingredients have been thoroughly combined, gently add the blueberries, folding them in by hand.
- Pour the mixture into a baking pan previously greased and lightly floured.
- Bake for about 45 minutes. Cool before serving.
