Guittard Chocolate Blueberry Coffee Cake
A sweet & fluffy breakfast treat
Servings: 1 6lb Bundt Cake
Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
- 103 g Unsalted Butter (softened)
- 192 g Granulated Sugar
- 2 Lemons (zested)
- 1 Large Egg
- 4 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 110 g Sour Cream
- 110 g Cake Flour (sifted)
- 1.7 g Kosher Salt
- 2.2 g Baking Powder
- 55 g Blueberries
- 55 g Blueberries (frozen, wild)
- 77 g Guittard 100% Unsweetened Dark Chocolate Baking Bars (chopped)
Instructions
- Preheat oven to 350°F and bring all ingredients to room temperature. Butter the inside of a 6-cup Bundt® pan and coat with sugar.
- Cream together butter, sugar, and lemon zest until pale and smooth.
- Gradually add egg, 4 g Prova Gourmet Madagascar Bourbon Vanilla Extract, and sour cream. Mix until light and fluffy.
- Add flour, salt, and baking powder until just blended. Then add blueberries and the chopped 77 g Guittard 100% Unsweetened Dark Chocolate Baking Bars and mix until well combined.
- Scoop batter into the Bundt® pan and bake for 30-35 minutes or until golden brown.
- Dust with powdered sugar and serve at room temperature.