This Blueberry Espresso Cake is my go-to for brunch, breakfast, or dessert—tremendous tender and moist because of bitter cream. The buttery streusel crumble topping and lemon cream cheese glaze make it a complete crowd-pleaser.
Blueberry Espresso Cake – Recipe Highlights
- Bitter Cream for Tremendous Moistness – Belief me, the bitter cream retains this cake extremely tender and offers it that traditional “old style bakery” vibe. When you’ve by no means tried a blueberry espresso cake with bitter cream, you’re in for a deal with.
- Streusel Crumb Topping – My favourite half! That thick, brown sugar crumble on high makes each slice really feel prefer it’s a blueberry crumb cake.
- Utilizing a springform pan makes for simple launch and offers the cake these bakery-style, tall slices that everybody loves. Plus, no digging it out of a baking dish! My different springform favorites are strawberry peach cake and cherry chocolate cake.
- Good for Summer time (and 12 months-Spherical) – I particularly love making this lemon blueberry espresso cake when contemporary blueberries and lemons are in every single place in late spring and summer time, however actually, frozen berries work too. This cake (together with my raspberry lemon cake and lemon brownies) is ideal for Mom’s Day, Father’s Day brunch, Easter dessert, July 4th events, or only a lazy weekend.
How one can Make Blueberry Espresso Cake (Step-by-Step Pictures)
- Collect all of the components: see photograph beneath for all the things you want. You should utilize both contemporary or frozen blueberries. If utilizing frozen, don’t thaw. I used contemporary.
- Prep: Preheat your oven to 350°F and place a rack within the heart. Grease a 9-inch springform pan effectively and put aside.
- Streusel Crumble Topping: Whisk flour, sugars, salt, and cinnamon, then stir in melted butter till the combination is crumbly. Put aside.
- Cake Batter: Whisk collectively each flours, baking powder, baking soda, and salt. In a mixer, cream the butter and sugars till fluffy.
- Mix cake batter: Beat in eggs one after the other, then add vanilla bean paste, bitter cream, lemon juice, and zest. Combine within the dry components simply till mixed.
- Toss blueberries with 1 tablespoon of flour and gently fold 1 ½ cups blueberries into the batter. That is performed to stop blueberries from sinking to the underside.
- Assemble the espresso cake: Unfold the batter within the pan, high with remaining blueberries, and canopy with the streusel. Place the pan on a rimmed baking sheet to catch drips.
- Bake: Bake 75–95 minutes, tenting with foil if browning too quick. Begin checking for doneness at 60 minutes.
- Cool: Cool within the pan half-hour, then take away the ring and funky utterly.
- Lemon Cream Cheese Glaze: Beat softened cream cheese and butter till clean, then combine in vanilla bean paste and salt. Slowly add powdered sugar, lemon juice, and milk till the glaze is creamy and pourable.
- Drizzle over the cooled blueberry espresso cake.
Different Pans You Can Use
When you don’t have a springform pan, you have got a number of good choices for making blueberry espresso cake. Simply control baking instances—shallower pans will bake sooner, whereas deeper pans might have a bit longer!
- 9-inch Spherical Cake Pan: You should utilize a deep 9-inch spherical cake pan, simply make sure that to line it with parchment paper for simple removing. The cake shall be barely shorter, and chances are you’ll want to extend bake time if it’s very full.
- 9-inch Sq. Pan: Works nice! The cake shall be a bit thicker than in a spherical pan, however you’ll be able to simply minimize it into squares.
- Bundt Pan: For a fancier presentation, you should use a normal Bundt pan. Make sure that to grease it very effectively and flour it (alternatively, you should use a store-bought Baker’s Pleasure non-stick flour spray), and the bake time could also be a bit of shorter. Skip the glaze or drizzle it excessive after unmolding.
- 9×13-inch Pan: You’ll get extra, thinner slices—excellent for serving a crowd. Scale back the bake time; begin checking after 45–50 minutes.
- Muffin Tin: For particular person parts, scoop the batter into lined muffin tins and bake for about 22–28 minutes.
Blueberry Espresso Cake
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This Blueberry Espresso Cake is my go-to for brunch, breakfast, or dessert—tremendous tender, delicate, and moist, with juicy blueberries and a brilliant pop of lemon in each chew. The buttery streusel crumble topping and lemon cream cheese glaze make it a complete crowd-pleaser. I really like that this lemon blueberry espresso cake with bitter cream could be made forward and is simply as excellent for weekend brunch as it’s for summer time events. Bonus: the springform pan provides it these bakery-style, tall slices that everybody loves.
Servings 10 slices
Energy 628kcal
Components
Blueberries
- 2 ½ cups blueberries (contemporary or frozen) divided
- 1 tablespoon all-purpose flour
Crumble Topping
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup mild brown sugar ought to be firmly packed
- ¼ teaspoon salt
- â…› teaspoon cinnamon
- 9 tablespoons unsalted butter melted
Espresso Cake
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter softened and at room temperature
- ¾ cup granulated sugar
- ¼ cup mild brown sugar ought to be firmly packed
- 2 massive eggs at room temperature
- 1 ½ tablespoons vanilla bean paste
- 1 cup bitter cream at room temperature
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
Cream Cheese Glaze
- 4 tablespoons cream cheese full fats brick, softened and at room temperature
- 1 tablespoon unsalted butter softened and at room temperature
- 1 teaspoon vanilla bean paste
- â…› teaspoon salt
- ½ cup powdered sugar ought to be sifted
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon entire milk (or 2 tablespoons) room temperature
Directions
Preparation:
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Take considered one of your oven racks and place it within the heart of your oven and preheat the oven to 350º levels Fahrenheit.
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Spray a 9-inch springform pan with cooking spray on each the underside and sides of the pan, ensuring that it’s absolutely lined and set it apart.
Streusel Crumble Topping:
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In a medium sized mixing bowl, whisk collectively the all-purpose flour, granulated sugar, brown sugar, salt, and cinnamon. When all the things is mixed, drizzle within the 9 tablespoons of melted butter and use a fork to combine all the things collectively. The combination ought to be crumbly with a pebble like texture. When the combination has come collectively correctly set the bowl apart.
Make the Espresso Cake:
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In a medium sized bowl, add the all-purpose flour, cake flour, baking powder, baking soda and salt, and whisk the components collectively till mixed.
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Within the bowl of your stand mixer fitted with the paddle attachment, or utilizing a hand mixer, add your softened unsalted butter, granulated sugar and light-weight brown sugar. Cream the butter and sugars collectively, on a medium to excessive velocity, for roughly 5 minutes till the combination is mild and has a fluffy texture.
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Flip the mixer all the way down to medium to low velocity and add within the eggs one after the other, ensuring they’re absolutely integrated. Subsequent you’ll add within the vanilla bean paste, bitter cream, lemon juice and lemon zest. Proceed to combine till all the things is mixed. Make sure to cease and scrape down the perimeters of the bowl with a rubber spatula as wanted.
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With the mixer on low, add within the flour combination and slowly combining till there are not any extra white streaks of flour. Make sure to not over combine.
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In a small bowl, toss the blueberries with 1 tablespoon of flour.
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Add 1 ½ cups blueberries to the blending bowl with the cake batter and use a spatula to softly fold the blueberries into the batter. Don’t over-mix. The batter shall be thick.
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Pour the batter with the blueberries into the ready springform pan and unfold it out evenly. Subsequent, high the batter with the remaining cup of blueberries ensuring they’re unfold out evenly.
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Add the streusel crumble topping on high of the blueberries, and remember to cowl all the high of the batter.
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Place the springform pan on a rimmed baking sheet previous to putting it within the oven. This can assist shield from any leaking which will happen throughout baking.
Bake the Cake:
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Bake the espresso cake for 75-95 minutes. Oven instances will fluctuate, and instances shall be longer if you happen to use frozen blueberries. Make sure to test your cake after 60 minutes to verify it’s not browning too quick. Within the occasion that it’s browning, cowl it loosely with a foil tent and proceed to bake. Check your cake for doneness with knife or wood skewer. When inserted into the center of the cake, it ought to come out clear.
Cool the Cake:
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After baking, permit the cake to chill within the springform pan on a wire rack for half-hour previous to eradicating the outer ring.
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Permit the cake to utterly come to room temperature previous to including the cream cheese glaze. If doable, wrapping the cake in plastic wrap and icing the following day shall be finest. This can permit the cake to seal within the moisture and to chill utterly.
Lemon Cream Cheese Glaze:
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Within the bowl of a stand mixer utilizing the paddle attachment, or in a mixing bowl utilizing a hand mixer, beat collectively the softened cream cheese and unsalted butter for roughly 2-3 minutes till it’s clean in texture and light-weight in coloration.
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Add within the vanilla bean paste and salt and blend for one more minute.
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Along with your mixer on low, slowly add within the sifted powdered sugar and proceed to combine till mixed.
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Add the teaspoon of contemporary squeezed lemon juice and blend totally. Subsequent, slowly stream in the entire milk by the spoonful. Proceed to beat the glaze at low to medium velocity till the it’s clean and creamy. Add extra milk as wanted, in order that the glaze consistency could be drizzled on high of the cake. If the glaze will get too skinny, you’ll be able to add extra powdered sugar to agency it again up.
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Drizzle the glaze over your cooled cake.
Notes
- Vanilla: You possibly can substitute vanilla extract for vanilla bean paste if you want.
- Oven Temperature Accuracy: Make sure to keep in mind that all oven instances will fluctuate because of ovens heating in another way. For essentially the most correct learn in your oven temperature, I like to recommend that you simply use a thermometer to just remember to are baking on the appropriate temperature.
- Glazing the Cake: When including the cream cheese glaze to the cake, you’ll be able to drizzle it on with a spoon or add it to a piping bag and pipe it on that means. For this recipe, I added it to a piping bag and snipped a tiny bit off the tip earlier than drizzling the icing.
- The cream cheese glaze is non-compulsory: The cake is scrumptious by itself with or with out the glaze added.
Storage, Reheating, Freezing, and Make-Forward
- Refrigerating: I at all times retailer leftovers lined in an hermetic container within the fridge. It stays moist for as much as 5 days!
- Reheating: For finest outcomes, pop a slice within the microwave for about 15 seconds. That brings again all of the buttery moisture.
- Freezing: This cake freezes superbly (with or with out the glaze). Wrap slices individually and freeze for as much as 2 months. Thaw in a single day within the fridge or at room temp.
- Make-Forward: I really like making this the evening earlier than. Bake, cool, and wrap tightly in plastic wrap. Glaze simply earlier than serving for optimum freshness.
You have to the next provides:
- 9-inch Springform Pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Spatula
- Mixer
Vitamin
Energy: 628kcal | Carbohydrates: 87g | Protein: 7g | Fats: 29g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 111mg | Sodium: 322mg | Potassium: 158mg | Fiber: 2g | Sugar: 54g | Vitamin A: 928IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
