Blueberry Coffee Cake Recipe
Saturday, May 23, 2020
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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.