Who thought mocha and blueberries could be a match made in heaven? It’s like coffee met fruit and decided to join forces. This mocha blueberry coffee cake doesn’t just satisfy your sweet tooth—it makes you question why other cakes even bother. You get the rich, bold flavors of mocha with a surprising twist of tart blueberries. It’s like a morning coffee that also doubles as dessert. Perfect for when you want something fancy but don’t want to deal with complicated recipes. Trust me, one slice and you’ll be hooked. Maybe even two—who’s counting?
Mocha Blueberry Coffee Cake
This mocha blueberry coffee cake combines rich coffee flavors with fresh blueberries, creating a moist cake perfect for any occasion.
Ingredients
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Instant coffee or espresso: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter softened: ½ cup
- Eggs: 2
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
- Fresh blueberries: 1 cup
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, mix flour, cocoa powder, coffee, baking powder, and baking soda.
- Cream sugar and butter in a separate bowl. Beat in eggs, then add buttermilk and vanilla.
- Slowly mix in dry ingredients until smooth. Gently fold in the blueberries.
Bake:
- Pour batter into the prepared pan and spread it evenly.
- Bake for 40-45 minutes or until a toothpick comes out clean.
Cool and Serve:
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a drizzle of chocolate ganache or whipped cream for extra indulgence.
- Fresh or frozen blueberries work equally well for this recipe. Store leftovers in an airtight container for 3 days.
