Espresso Blueberry Coffee Cake
Espresso blueberry coffee cake blends rich espresso with fresh blueberries, creating a moist, flavor-packed treat. A coffee lover’s dream come true.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons espresso powder
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- For the Streusel Topping:
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
- Beat butter and sugar together until creamy, then add eggs and vanilla, mixing until smooth.
- Add sour cream and dry ingredients alternately, mixing until just combined.
- Fold in blueberries gently, then transfer batter to the prepared pan.
- For streusel, combine oats, brown sugar, flour, butter, and cinnamon in a bowl.
- Sprinkle streusel over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 320Total Fat: 15g
Saturated Fat: 8g
Carbohydrates: 42g
Fiber: 3g
Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Calcium: 8%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 4%
Additional Notes/Tips to Enhance Flavor
- Add extra fresh blueberries to the batter for more berry goodness.
- For a fun twist, try drizzling with a chocolate espresso glaze.
- Make it a coffee pairing experience—this cake and a hot espresso are a match made in heaven.
- Serve slightly warm for an extra indulgent treat.