This blueberry espresso cake recipe is good for summer time when you may have a flat of recent blueberries idling in your counter. However if you happen to’re studying this within the lifeless of winter, don’t fear: It really works with frozen blueberries too. And sure, it’s also possible to swap out the fruit for an equal quantity of raspberries, blackberries, currants, or no matter else appears good on the farmers market.
The recipe got here to us by way of considered one of our Finest New Eating places for 2012, Muffins & Ale in Decatur, Georgia (now closed). Like many espresso truffles, it’s all about a mixture of textures: the crumb must be moist and never overly dense, whereas the streusel topping ought to have a lovely crunch that offers strategy to a burst of juicy berries. To realize this, you should definitely add the eggs to the blending bowl separately and beat them totally, which introduces air to the batter and ensures every ingredient is correctly included (a stand mixer is useful right here, however a hand mixer additionally works).
While you’re layering, begin with half the cake batter, then a ribbon of cinnamon sugar, adopted by extra batter, blueberries tossed in breadcrumbs (which take in extra moisture and hold the berries from sinking to the underside of the cake pan), and at last the buttery crumble topping. For those who’d like, a dusting of powdered sugar wouldn’t be misplaced, however we choose this espresso cake with out. Take pleasure in a slice with a cup of espresso and scrambled eggs over a leisurely weekend brunch, then wrap any leftovers tightly in plastic to snack on all through the week.
