Nutella Blueberry Chocolate Hazelnut Coffee Cake Recipe
Savor the irresistible Nutella Blueberry Chocolate Hazelnut Coffee Cake! Perfectly balanced flavors in every bite—a must-try for your next indulgent brunch!
Equipment
- 1 mixing bowls
- 1 9x13-inch baking pan
- 1 electric mixer or whisk
- 1 Measuring Cups and Spoons
- 1 parchment paper
- 1 Cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread half of the batter into the prepared pan. Dollop Nutella over the batter and swirl with a knife.
- Sprinkle blueberries and chopped hazelnuts evenly over the Nutella layer.
- Top with the remaining batter and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 4%
- Iron: 10%
- Vitamin A: 6%
- Vitamin C: 4%
- Vitamin D: 2%