Soile Anderson (at far right) and Eleanor Ostman, the team behind the FFN Lecturer of the Year program “Meet the Finn Cooks,” share the recipe for this simple and delightful blueberry cake, a favorite at Soile’s mother’s coffee table in Finland.

Click here to watch the video @ YouTube.

BLUEBERRY COFFEE CAKE

Serves 6 – 8

1-1/2 cups flour
1-1/4 cup sugar
1-1/2 teaspoons baking powder
2 sticks cold butter, cut into cubes
3 eggs
1 teaspoon vanilla
1-1/2 cups fresh blueberries (can also use lingonberries, or perhaps raspberries)
1/3 cup apricot jelly

Mix flour, sugar and baking powder in a mixer, using the paddle blade. Add butter cubes while mixer is on low speed, until a fluffy paste forms. Crack eggs one at a time into a separate bowl. Slowly add one egg at a time, with mixer at low speed. Add vanilla.

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Butter and flour a 9-inch round cake pan (preferably with a removable bottom). Soile suggests using Cream of Wheat instead of flour to coat the pan. Spread batter in the pan. Sprinkle blueberries on top of batter.

Bake in a 350-degree oven for 45 minutes, or until a toothpick comes out clean. If not done, lower temperature and bake longer.

Remove cake from oven and cool. Remove from pan (leaving the bottom of the pan in place). If not using immediately, wrap and freeze. If using right away, briefly simmer apricot jelly with a small amount of water, stirring until smooth. Brush warm glaze over cake.

You may also cover the top of the cake with additional blueberries and dab with more of the apricot glaze. Decorate with fresh whipped cream, if desired. 

The recipe is from the book Celebrations to Remember: Exceptional Party Decor and Fabulous Food by Soile Anderson and Eleanor Ostman.

For book sales information, contact Eleanor Ostman at eaostman @ aol.com

For information on the Lecturer of the Year program, contact Hilary Virtanen at hilary.virtanen @ finlandia.edu