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.