By admin | January 9, 2012

By: Marnely Rodriguez

Let’s be honest, we sometimes wake up and all we crave is a slice of cake. Moist cake that will start your morning on the right foot, and when combined with your coffee creates a perfect pairing. This isn’t cake, but it’s the closest thing to it without making you feel guilty for eating sugary treats before 9am.

The combination of blueberries and chocolate are a definite new flavor pairing to me, and just because I need the extra dose of caffeine in the morning, I used 2 tablespoons of liquid coffee extract, which could be easily substituted with powdered instant coffee.

Use frozen berries when possible, to keep berries whole while baking. A simple way to do this and not have to buy frozen fruit is to purchase fresh berries, wash and pat them dry and place one layer on a sheet tray. Place in the freezer overnight and then store in a plastic bag. They’ll be completely frozen and not stuck together, making them much easier to bake with.

This loaf is made using the blending method, which is the typical method for quick breads and muffins. Unlike the creaming method where a solid (but softened fat) is creamed and aerated with the sugar, the blending method uses liquid fats such as oils and melted butter, mixing the dry ingredients into the wet. Bakers use the creaming method for cakes and cupcakes, and the blending method for muffins, quick breads and sweet loaf breads. Recreate this recipe with whatever berries you have on hand and make your mornings sweeter!

Mocha Blueberry Breakfast Loaf Recipe

Makes 1 large loaf or 3 mini loaves

Ingredients:
1/2 cup bread flour
1/2 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup powdered cocoa
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon vanilla salt
1/2 cup granulated sugar
1 stick butter, melted
2 tablespoons coffee extract
1/2 cup milk
1 egg, beaten
1/2 cup frozen blueberries
1/2 cup semisweet chocolate chips

Method:

  1. Preheat oven to 400F degrees and grease loaf pan. Set aside.
  2. Sift together flours, baking powder, baking soda and vanilla salt. Reserve.
  3. Whisk sugar, butter, instant coffee, milk and egg until fully incorporated.
  4. Add dry ingredients to wet and stir until mixed, but do not over-mix. Fold in blueberries and chocolate chips.
  5. Pour into greased pan (s), filling 3/4 of the way up and bake. Loaf will be done when you touch and the cake springs back, about 40 minutes.
  6. Serve a slice with fresh blueberries and whipped cream as a dessert, or plain as a breakfast treat with coffee.

Photo: Marnely Rodriguez

Marnely Rodriguez, author of the food blog, Cooking with Books. A graduate of The Culinary Institute of America, has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. Currently residing in Santo Domingo, Dominican Republic where she is an endless search for Caribbean flavors, tropical fruits and gastronomic inspiration. Follow her on Twitter: @nella22

For more recipes from Marnely, follow me on Twitter (@MarcusCooks)

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