I don’t understand why blueberries and other such like berries have to be so damn expensive and only limited grocery stores stock and sell them. Clearly, I understand they are imported but it costs literary an “arm and a leg” as compared to other fruits. Don’t get me started on the quantity. For places like Kasuku center in Kileleshwa, blueberries cost $ 6 – Ksh 600 for a handful. HOW?? Clearly, half of that rate goes to the rent, but common!! I’m boujee on a budget. 

In my neighborhood, I asked my local grocery guy if he could get me some blueberries and it had to be cheaper than that of the likes of Kasuku center and Zucchini at ABC place – Waiyaki Way. Guess what?? He delivered at a super affordable rate for a boujee on a budget kind of girl, but with one condition. I had to buy in bulk – bulk meaning, ten pieces and above. Come to think of it, it did and still does makes sense to me in that manner.

Just in case you are interested in placing an order for blueberries at a super affordable rate, Mr. Lamec Mutua- 0707 833220 is your guy. However, you have to pre order in good time.

Since I am in the bakery business courtesy of #TastieBakes I always buy them in bulk at least twice every month -if available. So now, you have it.

Making “Coconut Blueberry Cake

Prep time: 20 mins  Bake time: 1 hour Total time:  1 hour 20 mins

MAIN INGREDIENTS:

 

Dry

  • 1 -1/2 cups of all-purpose flour
  • 3/4 cup of desiccated shredded coconut
  • 1 cup of castor/granulated sugar
  • 2 Tablespoons of extra all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cardamom

Wet

  • 1 -1/2 cups of fresh blueberries
  • 2 eggs @ room temp
  • 1/3 cup of vegetable cooking oil / OR/ melted butter
  • 1/2 cup of whole milk
  • 1 teaspoon of Extra butter/margarine
  • 1 teaspoon of vanilla extract

Tools required:

  • Measuring cups
  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick loaf pan
  • An Oven
  • Parchment paper
  • Wire Rack

INSTRUCTIONS:

Step 1: Preheat the oven to 175°C.

Step 2: Prep your loaf pan

Apply butter at the bottom and sides of your loaf pan. Cut a piece of parchment paper and place it on the pan. Apply some butter on the parchment paper and set it aside.

Step 3: Prep the wet ingredients

In a large mixing bowl, add the eggs + sugar + vegetable oil /melted butter + vanilla extract + milk. Mix them together until well combined.

Step 4: Prep the dry ingredients

In another clean mixing bowl, add + flour + baking spices + salt + coconut. Mix well to combine. Set aside.

Step 5: Prep the blueberries

In a small bowl, gently wash the blueberries. Drain the water, add the extra flour to the berries. Coat them well, by gently mixing them. NB: Why this is done, its to help the berries not sink to the bottom of the batter when baking. Set aside.

Step 6: Mixing the dry to the wet

First mix the wet ingredients together to make sure the sugar doesn’t settle at the bottom while you add the dry. Gradually add in half of the dry mix to the wet, using a spatula, gently fold them together while incorporating air until no flour is visible. Add in the other half and fold them together just until all the flour is covered. DON’T OVER MIX IT!!

Step 7: Adding the coated berries

Add the berries to the batter, and gently and delicately mix it into the batter, just until they are well mixed. Make sure not to burst any berry when doing so.

Step 8:  Bake for 60 mins

Pour the batter into the aligned loaf pan till 3/4 full, level the batter up, lift the pan and drop it on the countertop to help the batter fill in the corners {NOT THE GLASS PAN}. Place in the preheated oven to bake for 60 mins /1 hour.

Step 9: Cool for 40 min

To know if the cake is ready, insert a barbecue skewer right in the middle if it comes out clean – the cake is ready. Place a wire rack and the pan on top to cool for 40 mins. Once cooled, remove it from the pan, peel off the parchment paper, and let it cool completely on the wire rack.

It’s quite refreshing to have a slice of this blueberry bread for breakfast with a cup of hot tea or coffee! It works great as a coffee cake!

TIP FOR THE DAY:

When measuring any ingredient, having the right measuring tools is very important Measuring cups, spoons and a digital scale comes in handy. Invest in these tools, follow a specific recipe to the latter and your results will be effortless.

Do follow me on my other social media platforms for a one on one interaction.

Facebook: @TastieDine

Twitter: @bcece2

Instagram: @tastiedine

LinkedIn: @MsBiwott

Acres & Acres of Love.

TD.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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