Bitter Cream Blueberry Espresso Cake

Blueberries and lemon come collectively completely in a Bitter Cream Blueberry Espresso Cake that’s really worthy of any event.

I’ve an enormous grin on my face at this time and I’m positively giddy to inform you that this cake, this fantastically moist, completely candy blueberry espresso cake with a touch of lemon, is one of the best blueberry espresso cake I’ve ever tasted.

I’m so proud of this cake, I virtually danced throughout the kitchen after I tasted it. I ate a slice of this cake proper after I completed photographing it this afternoon and I ate one other slice after dinner.

Bitter Cream Blueberry Espresso Cake

Espresso cake, for my part, doesn’t get almost the quantity of hype it deserves. An excellent espresso cake has a young moist inside with a crisp, crumbly topping. This one can be stuffed to the brim with recent juicy blueberries.

I used to be shocked to study just lately that in some components of the world a “espresso cake” is a cake with precise espresso in it. Whereas I’ve been identified to bake a cake with espresso in it occasionally, like this Chocolate Mocha Cake, a real espresso cake is one designed to be eaten alongside a cup of espresso.

Blueberry Espresso Cake with Bitter Cream

This blueberry espresso cake with bitter cream is good for sipping with a Spanish Cafe con Leche or for sharing with associates alongside a pot of espresso. The blueberries in it make me consider summer season afternoons, gathered with associates for a day chat on the porch.

Espresso cake can be the type of cake you possibly can fortunately eat for breakfast. It’s principally a muffin in cake type, proper?

Do I even must inform you what I’ll be consuming for breakfast tomorrow? This can be a harmful type of superior, my associates.

Straightforward Blueberry Espresso Cake

One other factor to like about this simple blueberry espresso cake is that there’s no icing required. It’s candy and moist all by itself. Whereas I really like the style of icing, I’m not the world’s finest cake decorator. So, any simple cake recipe that lets me simply bake and go is a winner.

This espresso cake smelled so good whereas it was baking that I may hardly watch for it to chill to seize myself a slice. After realizing how good it was, I needed to put the remainder of the cake out of sight.

I can not wait to get pleasure from this blueberry espresso cake for breakfast tomorrow with my first cup of espresso.

Gluten Free Blueberry Espresso Cake

As soon as I found how good this blueberry espresso cake recipe is, I made a decision to see if I may make it gluten free. Because it seems, substituting gluten free flours and starches was tremendous simple and resulted in a cake that all of us preferred simply as a lot as the normal model.

I’m all the time excited after I can share a brand new favourite recipe with my members of the family and associates who keep away from gluten. Take a look at extra of my Gluten Free Dessert Recipes too.

Moist Blueberry Espresso Cake

Nothing disappoints me greater than digging right into a slice of espresso cake to seek out that the within is dry and crumbly. That isn’t an issue with this splendidly moist blueberry espresso cake.

What’s the key? Bitter cream retains this blueberry espresso cake moist, even a couple of days later. 

Should you love this blueberry espresso cake as a lot as I do, likelihood is you’ll hardly have any leftovers after a few days. It doesn’t final lengthy when it’s nice for dessert after which once more the following morning for breakfast.

However, when you DO find yourself with a couple of additional slices, relaxation simple figuring out that this cake will style scrumptious each time you come again for extra. And in case you are fortunate sufficient to have leftovers, this pan with a lid is unbelievable for each baking and storing cake.

Bitter Cream Blueberry Espresso Cake Recipe

You’ll want the next components to make this recipe:

Cake Components

• butter
• sugar
• eggs
• lemon juice and zest
• vanilla extract
• flour
• baking powder
• bitter cream
• blueberries

Espresso Cake Topping

Recipe for Blueberry Espresso Cake

Preheat the oven to 350°F and grease an 8″ baking pan with butter. You’ll desire a large mixing bowl for the batter. Begin by beating the butter and sugar collectively till gentle and fluffy.

Then, stir within the vanilla, lemon zest, and lemon juice. Combine within the eggs one by one, simply till mixed. Mix the flour and baking powder in one other bowl and frivolously coat your blueberries with the dry components.

Then combine the dry components into your batter, one half at a time. Gently stir within the blueberries and pour all of it into your greased pan.

For the topping, combine the flour and sugar collectively earlier than including the melted butter. Stir it collectively frivolously with a fork, then sprinkle the sugary crumbs on prime of the batter within the pan.

Blueberry Espresso Cake Recipe

Making this blueberry espresso cake recipe is so simple as mixing collectively the batter, pouring it right into a pan, and including a crumb topping. Recent blueberries within the batter add a candy, tart taste and exquisite colour to this espresso cake.

The crumb topping comes along with just a bit flour, sugar, and melted butter. I combine it up in the identical bowl I used for the cake batter in order that I’m solely getting one bowl soiled.

I really like baking, however hate cleansing up! Can I get an amen?

Straightforward Espresso Cake Recipes

I’m positively a espresso cake fanatic, and this one has already been added to my record of favourite simple espresso cake recipes. I really like Layered Pumpkin Coffee Cake, Lemon Coffee Cake, and straight-up Cinnamon Coffee Cake. The satisfaction of sticking your fork into the crisp crumb topping and tasting the moist, candy inside is unbeatable.

Should you like this espresso cake recipe, you also needs to give this  Lemon Cake with Lemon Glaze a attempt. I’ve additionally bought my eye on these Sour Cream Coffee Cake Muffins.

recipe initially printed 8/14/14 – recipe notes and photographs up to date 4/25/23