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You’re Going To Love This Espresso and Blueberry Buttercream Coffee Cake!

There’s nothing quite like a hot cup of tea and a nice slice of coffee cake. And what do we love in our coffee cake? BLUEBERRIES! The tartness of fresh blueberries combined with the doughy goodness of coffee cake is hard to improve on That is, unless you have a recipe for espresso buttercream frosting!

Well we’ve combined the two and found the results to be delectable. This recipe takes the coffee cake you’re used to and puts it over the edge in terms of style and flavor. You can serve it freshly baked, but we recommend you serve it cold to give the blueberries an extra pop. You won’t be able to have just one piece!

You're Going To Love This Espresso and Blueberry Buttercream Coffee Cake!

Blueberry and Espresso Buttercream Coffee Cake

(serves 4-5)



  • 5 tablespoons of butter (room temperature)
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups of flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder


  • 1 cup of butter (room temperature)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1/2 teaspoon ground cinnamon
  • 1 pint washed blueberries


  1. Preheat the oven 350° F and grease 3 8″ round cake pans (for a cake with three layers).
  2. Whisk together flour, sugar, baking power, salt, and espresso powder in a mixing bowl.
  3. In an electric mixing bowl beat butter, buttermilk, and sugar together on medium speed for 4 minutes.
  4. Add your eggs to electric mixing bowl. Beat for another 2 minutes, and then add your flour mixture. Finish by beating for 3 minutes.
  5. Distribute your batter evenly across the three greased cake pans and bake them for 30 minutes.
  6. Check your cakes with a toothpick to make sure they are cooked all the way through. If not, continue baking at 10-minute intervals until a toothpick is dry upon removal.
  7. Begin making your icing by combining your espresso powder, cinnamon, and your vanilla extract in a small bowl.
  8. Using your electric mixer again whip 1 cup of butter, beginning on low speed and increasing the speed for 5 minutes until the butter is light and fluffy.
  9. Reduce the speed of the mixer and add your powdered sugar, a little at a time, until it is all fully incorporated. Mix on high speed again for another 2 minutes.
  10. Add your espresso/cinnamon/vanilla mixture to your whipped butter. Mix at medium speed for another 2 minutes.
  11. Once your cake layers are fully baked, pull them out of the oven. Place one layer on your serving plate and coat with a layer of your espresso buttercream. Sprinkle with blueberries.
  12. Repeat step 11 twice more by placing your last two layers of cake on top of your buttercream and frosting them.

Recipe adapted from My Recipes and Brown Eyed Baker

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