Blueberry Coffee Cake
“MIRTILO”, is the name for blueberries in Portuguese but the fruit is barely known there.
In fact, most countries around the world have never ever seen or heard of the fruit.
The biggest producers of blueberries are the US and Chile but, blueberry production has exploded around the world since the benefits of blueberries as antioxidants. was discovered a few years ago.
At least 16 countries in Europe now grow blueberries including Portugal.
“The Largest Portuguese production acreage for blueberries being constructed.The 60 hectare large acreage is located in Idanha-a-Nova. Three months after the symbolic opening ceremony for the project in Castelo Novo, most of the 20 young growers participating in the project are preparing the land for the planting of blueberries. The united growers already have trade relations with numerous European clients. The project is very promising for Portugal. Around 2 million Euro have been invested in the 60 hectares of blueberry fields.They are expecting the first blueberries to be ready for harvest by the second year. This means that, through export, the berry acreages will start to have a positive influence on the country from 2014 onwards.” (http://www.freshplaza.com/news_detail.asp?id=100403)
According to Driscoll Berries, VP of international business and global development, Soren Bjorn, in freshfuitportal.com, China is the next frontier.
This recipe will make a large coffee cake that serves up to 12-15. You can also make muffins using this recipe.
The cake is a perfect summer bring along for a pot luck picnic or freeze half for the next time you need a treat with your morning coffee!
Blueberry Coffee Cake Recipe:
2 cups Bisquick or any other biscuit mix
2 cups flour
1 cup sugar
1 tsp vanilla
1 cup vanilla yogurt
1/2 stick melted margarine
1 cup milk
1 — 6 oz package fresh blueberries
1 tbsp flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup quick cooking oats (if desired)
1 tbsp melted butter or margarine
In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy.
Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.
Rinse and dry berries. Coat them with a dusting of flour.
Place the berries evenly spread on top of the batter .
Make the topping by mixing all the ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.
Sprinkle the topping over the batter. Run a knife through the batter in 3-4 strokes.
Bake at 350 for 35-45 minutes until golden brown and tooth pick comes out clean. Serve hot or cold. Enjoy!
Blueberry basket photo credit: http://thelifedeliciousblog.com/