This Blueberry Espresso Cake is a straightforward recipe that’s nice to take pleasure in with household and mates! This cake comes collectively in a short time and style nice. We love that it’s made in an 9X9 so it’s a small cake and nice for a small gathering or brunch.
Blueberry Espresso Cake Substances Wanted:
All Function Flour
White Granulated Sugar
Blueberry Pie Filling
As you’ll be able to see that is made with quite simple components and most you should have readily available. Tremendous versatile as you possibly can simply use cherry pie filling too. The crumble topping actually provides an ideal texture and we topped it with whipped cream and beloved it. It’s good with or with out the whipped cream and scrumptious with espresso.
Easy substitutions or additions:
- Can use cherry pie filling
- Can use almond or lemon extract as a substitute of vanilla
- Might use evaporated milk instead of the milk
- Might add nuts of option to the batter
- Might add cinnamon to the topping
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Blueberry Espresso Cake
This Blueberry Espresso Cake is straightforward to make and excellent for brunch or any small gathering.
Servings: 9 servings
Blueberry cake components:
- 1 1/4 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 8 tablespoons butter or 1 stick or 1/2 cup melted
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 20 ounce can blueberry pie filling
Crumble Topping Substances:
- 1/2 cup all-purpose flour
- 2 tablespoons butter melted
Whisk collectively the flour, sugar, baking powder and baking soda plus nutmeg
Stir in melted butter, milk, egg and vanilla extract.
Spray a 9 x 9 baking dish with cooking spray and unfold the flour combination in backside of the dish evenly.
Unfold the blueberry pie filling over the flour combination.
Crumble Topping Directions:
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