There are days, even in the summer, when I crave to bake something. It’s not because I’m craving something sweet, but it’s because I’m craving the act of baking, of making the kitchen smell lived-in and cozy despite the summer heat, mainly because there’s a lovely breeze coming in the morning and it’s still quite possible to bake in comfort at that time.
This recipe is adapted from an earlier version. It’s a recipe I’ve been testing and experimenting with for many years and I finally feel like I got my recipe just the way I want it right here. It’s delicious for breakfast with coffee or cappuccino, or a dessert after a light meal. As a dessert, I might serve it with a dollop of creme fraiche.
2 cups all purpose flour
1 cup almond meal
1 cup turbinado raw sugar
1 teaspoon baking powder
1 cup whole milk yogurt
1 teaspoon vanilla extract (alcohol-free)
1/4 cup extra virgin olive oil
1/4 cup tiny blueberries, fresh or dried. If dried you might want to reconstitute them in water before starting this recipe (drain off all water before using).
You’ll need two equal size (large) mixing bowls for this recipe, but you don’t need any electric appliances, as I think a wooden spoon is just fine for mixing things. If you want to use an electric mixer for the wet ingredients, you can but don’t over-mix them.
Preheat the oven to 325 degrees Fahrenheit/
Grease (with butter) and flour a rectangular baking pan.
Mix all of the dry ingredients in one bowl. In a separate bowl, mix all of the wet ingredients, starting with the eggs and whisking in the oil last. Keep the blueberries separate until the end.
Slowly pour the dry ingredients to the wet ones and mix each time a little dry ingredients are added. Mix until all the lumps are removed. Slowly fold in the blueberries with a spatula, but don’t crush them.
Gently pour the batter into the greased pan.