John Myers
Blueberry and Coconut Slices
The perfect blueberry and coconut slices recipe with a picture and simple step-by-step instructions.
- 350 g Fresh or frozen blueberries
- 250 g Sugar
- 3 piece Organic eggs (M)
- 500 g Buttermilk
- 500 g Flour
- 1 packet Baking powder
- 1 pinch Salt
- 75 g Desiccated coconut
- 1 packet Vanilla sugar
- 200 g Whipped cream
- About 15 minutes before: Put the frozen blueberries on a plate, pat dry later and dust with a little flour. Pre heat the oven to 180 degrees celcius.
- Put the sugar, eggs, flour, baking powder, salt and buttermilk in a mixing bowl and stir.
- Line a deep baking sheet with parchment paper. Pour the batter on top. Spread the blueberries on top.
- Mix the coconut flakes with the vanilla sugar and sprinkle over the dough.
- Bake the cake in the middle of the oven for 25 minutes. Cover with baking paper after 20 minutes.
- Now measure the cream and pour it into a jug. When the cake is ready, drizzle with the cream.
- Like muffins, the batter is soft and fluffy.
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