THE MAISON NOIR BLEND 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 FLAVOR CONTRAST. TRUFFLED WITH BUTTERMILK AND LEMON ZEST, THIS RECIPE REVISITS A CLASSIC SUMMER DESSERT TO OFFER YOU A TRUE TREAT ANY TIME OF THE DAY.
* Ingredients :
°1 cup flour
°½ tsp. baking powder
°½ tsp. baking soda
°¼ tsp. salt
°¼ cup softened butter
°⅔ cup sugar
°1 C. lemon zest
°½ tsp. vanilla extract
°1 egg
°½ cup buttermilk
°1 cup blueberries
°2 tbsp. turbinado sugar
°1 C. ground coffee
Preheat oven to 400°F.
2
Butter and flour a 9-inch diameter pan.
3
In a bowl, combine the flour, baking powder, baking soda and salt.
4
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.
5
Add the egg and mix well.
6
In a measuring cup, combine the buttermilk and vanilla.
7
Add, mixing the dry ingredients at low speed in 3 batches, alternating with the buttermilk, until everything is well blended.
8
Pour the mixture into the mold and level the top with a spatula.
9
Spread the blueberries over the cake and sprinkle with turbinado sugar and coffee.
10
Bake in the center of the oven for 25 to 30 minutes (you can test the cooking by inserting a toothpick, if it comes out clean, your cake is cooked). Remove from the oven and let cool for 10 minutes on a wire rack.
11
Unmold and serve with whipped cream
Enjoy !
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