Hotel Bel Air Tiffany Pascua exec pastry chef Blueberry Loaf Muffin

Bake our delicious blueberry loaf

March 16, 2018 Food & drink

At Hotel Bel Air, mornings call for fresh coffee, garden views and delectable dishes. We’re great believers in breakfast being the most important meal of the day, so why not indulge occasionally and make it memorable.

We asked Tiffany Pascua, our executive pastry chef, to reveal the recipe for our oh-so popular blueberry loaf. She was very happy to oblige saying, ‘I’d be delighted to help your break out of your usual breakfast routine or mid-morning snack, in favour of a little taste of what’s on offer at Hotel Bel-Air. This recipe has been a favourite with Wolfgang Puck and our guests for many years. It’s a delicious treat to share with family & friends and I’m pretty sure it will become an irresistible favourite for you too.’


Hotel Bel-Air signature blueberry loaf

Makes 4 mini loaves or 8 muffins


  • 2 cups plain flour
  • 1 cup sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 small eggs
  • ¼ cup vegetable oil
  • ¾ cup buttermilk
  • ¼ tsp vanilla extract
  • ¼ cup melted butter
  • ½ cup sour cream
  • 1 cup blueberries
  • Oatmeal and sugar for topping


  1. Preheat oven to 180˚C/350˚F
  2. Thoroughly mix flour, sugar, baking powder, baking soda and salt together
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and vanilla
  4. Slowly combine the egg mixture with the dry ingredients until it just comes together
  5. Add the melted butter and mix gently, followed by the sour cream
  6. Pour batter into oiled mini loaf or muffin tins
  7. Add blueberries to each tin and sprinkle with a little oatmeal and sugar
  8. Bake for 20 minutes or until a toothpick comes out clean
  9. Allow to cool then indulge

We hope you enjoy making your mornings sweeter with our Hotel Bel-Air blueberry loaf recipe. Be sure to let us know how you get on by sharing photos on social media of your freshly-made loaves, using #DCmoments.

Happy baking!

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