What better way to usher in the warm weather than with a mug of Wild Mountain Blueberry® and a new recipe from the kitchen of Amber of Bluebonnets & Brownies? In February, Amber dazzled our team with her super easy and scrumptious Chocolate Mayonnaise Cake featuring our Nantucket Blend.  Today, she's back with a mouthwatering rendition on a traditional pound cake, with a little coffee kicker!

--

Wild Mountain Blueberry Pound Cake Recipe from Bluebonnets & Brownies

Green Mountain Coffee’s Wild Mountain Blueberry Coffee has a bit of an underdog story. Originally a seasonal flavor, its fans came out in droves to beg GMC to make it year round. Never one to ignore their customers, Green Mountain began making it year round! It’s been a staple of the catalog since then.

My first experience with Wild Mountain Blueberry Coffee came during a visit to the Green Mountain Coffee Train Station in Waterbury, VT. I wasn’t quite convinced about the flavor. Talked into it by two very enthusiastic GMC employees, I was presented with a Blueberry Creme Latte. It was the most wonderful of concoctions - creamy, light, enchanting.

It was that first experience that lead me to the leading notes in this delectable dessert recipe. I wanted to recreate the flavors most pronounced in that drink - in cake form - and I’m happy to say that the combination of white chocolate sauce with the brown sugar coffee pound cake strike just the right notes.

Without the sauce, this pound cake actually makes a tasty breakfast. But with it, you’ve got a decadent and Summery dessert sure to please any crowd.

The recipe calls for a total of about one mug’s worth of Wild Mountain Blueberry Coffee - so this very well may be the first recipe that uses your Keurig® as a cooking utensil! And you thought it was only great at making coffee.

Wild Mountain Blueberry Pound Cake

2 c. all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 c. butter
1 c. dark brown sugar
4 large eggs
1/2 c. Wild Mountain Blueberry Coffee
1 c. fresh blueberries, washed and dried

Preheat the oven to 350F. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Whisk together until fully combined and aerated.

In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing after each addition until fully incorporated.

Add flour and coffee in turns with mixer on low, mixing until flour and coffee are both completely mixed in, but do not overmix.

Mix in the fresh blueberries by hand. You do not want them to burst, so mix gently.

Spray a 9" x 5" bread loaf pan with cooking spray for baking, or grease with butter or vegetable shorting and sprinkle with a little flour. Pour batter into pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and allow to cool for 10-20 minutes. Using a butter knife, work around the edge of the pan to loosen the cake. Remove to a cooling rack and allow to cool completely, about an hour.

Drizzle with white chocolate blueberry coffee sauce and more fresh blueberries.

White Chocolate Blueberry Drizzle Sauce

1 c. White Chocolate Chips
1 tbsp light corn syrup
1/4 c. Wild Mountain Blueberry Coffee
2 tbsp half & half
Powdered sugar as needed to thicken

In a medium bowl, place the chocolate chips and corn syrup. Set aside. In a small sauce pan, heat the coffee and half and half slowly, until just boiling. Pour over the chocolate and corn syrup and stir continually until the chocolate is completely melted. The sauce should be fairly thick, of a "drizzle" consistency. When you lift the spoon out of the sauce, it should slowly fall off the spoon. If the sauce is a bit too thick, thin it with a bit more coffee. if the sauce is too thin, add powdered sugar by the tablespoon and stir until you get your desired consistency. The consistency can vary by brand/type of white chocolate chips used.

Savour with friends and a cup of your favorite Green Mountain Coffee.

Throw thick slices on the grill at your next barbecue to add extra caramelized grill marks that add a depth of flavor you wouldn’t expect from a pound cake.