Blueberry Coffee Cake Recipe


VAN HOUTTE® HOUSE NOIR MÉLANGE GROUND COFFEE ENHANCES THE FLAVORS OF THIS DELICIOUS COFFEE AND BLUEBERRY DESSERT RECIPE. THE BOLD AND BALANCED TASTE OF ITS DARK ROAST OFFERS AN EXCEPTIONAL CONTRAST OF FLAVORS. TRUFFLED WITH BUTTERMILK AND LEMON ZEST, THIS RECIPE REVISITS A CLASSIC SUMMER DESSERT TO OFFER YOU A REAL TREAT AT ANY TIME OF THE DAY.
Servings          : 6
Preparation     : 20 minutes
Cooking          : 30 minutes


Preparation :

Ingredients
1 cup of flour
½ tsp. baking powder
½ tsp. 1 tsp baking soda
¼ tsp. salt
¼ cup softened butter
⅔ cup of sugar
1 C. lemon zest
½ tsp. 1 teaspoon vanilla extract
1 egg
½ cup buttermilk
1 cup blueberries
2 c. à thé de sucre turbinado
1 C. tablespoons of ground coffee blend House Black Van Houtte®



Preheat the oven to 400 ° F.
Butter and flour a 9-inch diameter pan.
Put flour, baking powder, baking soda, and salt into a glass.
In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer for 2 minutes or until the mixture is pale and creamy.
Add the egg and mix well.
Combine milk butter and vanilla in a measuring cup.
Add the dry ingredients, mixing at low speed, 3 times, alternating with the buttermilk, until everything is homogeneous.
Pour the mixture into the mold and level the top using a spatula.
Divide the blueberries over the cake and sprinkle with turbinado sugar and coffee.
Bake in the center of the oven for 25 to 30 minutes (you can test the cooking by dipping a toothpick, if it comes out clean, your cake is baked). Remove from the oven. after that, leave 10 minutes on the wire rack.
Unmold and serve with whipped cream.

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