This tender blueberry espresso cake with a caramelized turbinado sugar crust is a superbly candy option to begin your day. It’s warmly spiced, filled with crunchy walnuts, and is nice together with your morning espresso.
This espresso cake recipe with candy blueberries is a straightforward excuse to have dessert for breakfast or brunch. Or simply as a result of.
Why I Love This Blueberry Espresso Cake Recipe
- Newbie-friendly. Stir till simply mixed and sprinkle the ending touches on high earlier than baking.
- Fancy however simple. The golden, caramelized high with candy blueberries will impress all of your friends with out turning your kitchen the other way up.
- Nice for freezing. Pop it out of the freezer for a last-minute breakfast on lazy mornings.
- Moist. Creamy yogurt and vegetable oil create a moist, tender crumb.
What You’ll Want
Whipping up our blueberry espresso cake is a breeze with these easy elements. From the fundamentals like flour and sugar to the burst of blueberries, every part contributes to creating that good slice of heaven!
- All-purpose flour – It’s used for this recipe to create a denser crumb.
- Granulated sugar – You should utilize gentle brown sugar too.
- Baking powder – Don’t use baking soda as a result of your cake received’t rise.
- Salt – I favor kosher salt.
- Egg – Liquid eggs are nice for this.
- Almond milk – I like almond-flavored milk, however plain works too.
- Plain yogurt – Be sure it’s unsweetened.
- Vegetable oil – Corn and canola oil are nice swaps.
- Blueberries – When you use frozen, they have to be utterly thawed and drained.
- All-purpose flour – It’s for tossing the blueberries so that they don’t sink to the underside of the cake.
- Walnuts – Pecans and almonds work too.
- Turbinado sugar – That is additionally referred to as “uncooked” sugar. Darkish brown sugar can be utilized as an alternative.
- Floor cinnamon – Be happy to make use of floor nutmeg.
How To Make Blueberry Espresso Cake
The turbinado sugar and cinnamon create a spiced, caramelized crust that’s simply the fitting little bit of crispy. Scroll to the underside of the put up for the total recipe card.
- Prep the oven. Preheat the oven to 400˚F. Grease a springform pan with cooking spray. Set it apart. You can too line it with parchment paper.
- Combine the dry elements. Whisk the flour, sugar, baking powder, and salt in a big bowl till effectively mixed. Set it apart.
- Combine the moist elements. Mix the egg, almond milk, yogurt, and vegetable oil in a separate bow. Whisk till easy.
- Mix them. Fold the dry elements into the moist combination till simply mixed. Set it apart. Don’t fear if a couple of small lumps stay.
- Add the blueberries. Toss the blueberries with 1 tablespoon flour. Gently stir them into the batter with out bursting them.
- Assemble it. Pour the batter into the greased springform pan. High it with the remaining blueberries and walnuts. Evenly sprinkle with turbinado sugar and cinnamon.
- Bake it. Pop it into the oven for 22-25 minutes, or till a toothpick inserted within the middle comes out clear.
- Serve. Take away it from the oven and let it cool for 10 minutes. Take away the perimeters of the springform pan, serve, and revel in!
Suggestions & Variations
- Make it chocolatey. Stir 2-3 tablespoons cocoa powder into the dry elements and fold in 1/4-1/2 cup mini chocolate chips into the batter.
- Add frosting. Use the frosting recipes from my Carrot Cake or Banana Cake with Cream Cheese Frosting to make the cake additional indulgent.
- Use a muffin tin. Line a muffin tray with liners. Fill them with batter till 3/4s full. Bake them for 12-Quarter-hour or till a toothpick inserted within the middle comes out clear.
- Make it nutty. Scoop 1/4-1/2 cup peanut butter or almond butter over the batter. Use a fork or toothpick to swirl it round.
- Use extra add-ins. Fold in 1/4 cup dried cranberries, shredded coconut, or raisins into the batter for extra taste and texture in every chew.
- Don’t use a bigger pan. The springform pan must be precisely 9″ large. If it’s any bigger, you’ll have an effect on the baking time as a result of the batter spreads out extra and is thinner. Don’t threat burning your cake and keep on with a 9″ pan.
Serving Options
This tender blueberry espresso cake is a candy breakfast possibility with a glass of milk, a cup of tea, or espresso. I adore it with my Spicy Scorching Chocolate Mocha or Cinnamon Dolce Latte. When you like spiced drinks, strive my Pumpkin Spice Latte or Mexican Espresso. My Eiskaffee can also be an actual deal with!
Correct Storage
- Kitchen Counter: Place it in an hermetic container or cake dome and hold it on the counter for as much as 2 days.
- Fridge: Retailer it in an hermetic container for as much as 7 days. Maintain it away from strong-smelling meals like onions to forestall the switch of odors.
- Freezer: Wrap it, entire or sliced, in plastic wrap. Switch it to a freezer bag and freeze for as much as 3 months. Thaw it in a single day within the fridge or on the counter.
Extra Blueberry Recipes
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Preheat the oven to 400˚F. Frivolously grease a 9-inch springform pan with cooking spray and put aside.
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In a medium mixing bowl, whisk collectively the flour, sugar, baking powder, and salt; put aside.
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In a big mixing bowl, mix the egg, almond milk, yogurt, and vegetable oil and whisk till completely included.
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Utilizing a spoon, stir the flour combination into the egg combination; stir simply till mixed. Put aside.
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Toss 1 cup of blueberries with 1 tablespoon flour.
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Gently fold the blueberries into the ready cake batter, attempting to not break up the fruit.
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Pour the batter into the ready cake pan. High with remaining blueberries and walnuts. Sprinkle the highest of the cake with turbinado sugar and cinnamon.
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Bake for 22 to 25 minutes, or till a toothpick inserted within the middle of the cake comes out clear.
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Take away from the oven and switch the cake to a wire rack; let stand within the cake pan for 10 minutes.
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Take away the perimeters of the springform pan and let the cake cool utterly earlier than reducing and serving.
Energy: 218 kcal | Carbohydrates: 35 g | Protein: 4 g | Fats: 6 g | Saturated Fats: 3 g | Ldl cholesterol: 16 mg | Sodium: 150 mg | Potassium: 244 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 25 IU | Vitamin C: 0.8 mg | Calcium: 118 mg | Iron: 1.5 mg
Dietary data is an estimate and offered as courtesy. Values might fluctuate in accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
