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Guittard Chocolate Blueberry Coffee Cake
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Guittard Chocolate Blueberry Coffee Cake

A sweet & fluffy breakfast treat
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Berry, Cake, Coffee/Espresso/Mocha, Confections
Difficulty: Easy
Brand: Guittard
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 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)
US Customary - Metric

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 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.