{"id":2502,"date":"2017-06-27T19:25:00","date_gmt":"2017-06-27T23:25:00","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2502"},"modified":"2017-06-27T19:26:24","modified_gmt":"2017-06-27T23:26:24","slug":"breakfast-blend-blueberry-muffin-cake-pops","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2017\/06\/27\/breakfast-blend-blueberry-muffin-cake-pops\/","title":{"rendered":"Breakfast Blend with blueberry muffin cake pops"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2503\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast1.jpg\" alt=\"Breakfast Blend\" width=\"800\" height=\"505\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast1.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast1-300x189.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast1-768x485.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>I might have started something when I brought those <a href=\"https:\/\/themodernbarista.com\/index.php\/2017\/04\/12\/colombia-narino\/\">banana bread cake pops<\/a> into work a few weeks ago. Now partners are coming up with new ideas for coffee and cake pops, and you know I am all about that! Breakfast blend paired with a blueberry muffin is so good, so why not turn a blueberry muffin into a cake pop?<!--more--><\/p>\n<p>Breakfast Blend was introduced to the Starbucks line up in 1998. Before that, our House blend was the lightest roast we carried! Breakfast Blend was part of the <em>Milder Dimension\u00a0<\/em>coffees. There were three; Breakfast blend, Lightnote blend and Serenade blend.<\/p>\n<div id=\"attachment_2504\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2504\" class=\"size-full wp-image-2504\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/milder.jpg\" alt=\"Milder Dimensions\" width=\"800\" height=\"488\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/milder.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/milder-300x183.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/milder-768x468.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-2504\" class=\"wp-caption-text\">Milder Dimensions<\/p><\/div>\n<p>Nearly 20 years later, Breakfast blend is no longer our lightest roast. It is classified as a medium, crisp and tangy with a high acidity that dances on your tongue. This coffee is a pre-roast blend of washed coffees from Latin America, and pairs well with blueberries, apples, lemon and nuts.<\/p>\n<div id=\"attachment_2506\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2506\" class=\"size-full wp-image-2506\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast2.jpg\" alt=\"Breakfast Blend\" width=\"800\" height=\"901\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast2.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast2-266x300.jpg 266w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast2-768x865.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-2506\" class=\"wp-caption-text\">Breakfast Blend<\/p><\/div>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/06\/tmb_breakfast2-450x450.jpg\" \/>\n<div class=\"item ERName\">Blueberry muffin cake pops<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 3\u20444 cups all-purpose flour<\/li>\n<li class=\"ingredient\">1\u20442 cup sugar<\/li>\n<li class=\"ingredient\">2 tablespoons sugar<\/li>\n<li class=\"ingredient\">2 teaspoons baking powder<\/li>\n<li class=\"ingredient\">1\u20444 teaspoon kosher salt<\/li>\n<li class=\"ingredient\">2 teaspoons lemon zest, grated<\/li>\n<li class=\"ingredient\">1 large egg<\/li>\n<li class=\"ingredient\">1 cup whole milk<\/li>\n<li class=\"ingredient\">4 tablespoons butter, softened<\/li>\n<li class=\"ingredient\">1 teaspoon pure vanilla extract<\/li>\n<li class=\"ingredient\">1 1\u20442 cups blueberries<\/li>\n<li class=\"ingredient\">1\/2 cup cream cheese frosting or cream cheese.<\/li>\n<li class=\"ingredient\">white chocolate plus more lemon zest for garnish.<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 400. Prepare a loaf pan with nonstick spray.<\/li>\n<li class=\"instruction\">In a large bowl combine flour, sugar, baking powder, salt and lemon zest.<\/li>\n<li class=\"instruction\">In a small bowl beat egg, milk, butter and vanilla.<\/li>\n<li class=\"instruction\">Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.<\/li>\n<li class=\"instruction\">Pour batter into loaf pan and bake for 20-22 minutes, until the top is golden brown.<\/li>\n<li class=\"instruction\">Remove from oven and allow to cool. Cut the loaf into small squares and put in a medium sized bowl. (i like to cut the edges\/top off for a smoother texture).<\/li>\n<li class=\"instruction\">Mix frosting or cream cheese with your hands until combined. A little goes a long way, I only used a large spoonful of the frosting and found that to be enough. I prefer using canned cream cheese frosting (I know..) because it is delicious.<\/li>\n<li class=\"instruction\">Form into small balls and place on a cookie sheet. Cover and freeze for several hours, or overnight.<\/li>\n<li class=\"instruction\">Now you are ready to make your cake pops! I recommend using a styrofoam block to help hold the cake pops to dry.<\/li>\n<li class=\"instruction\">Using a double boiler, melt 2 ounces the white chocolate.<\/li>\n<li class=\"instruction\">Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls about half-way.<\/li>\n<li class=\"instruction\">Freeze for about 20 minutes.<\/li>\n<li class=\"instruction\">Melt the remaining chocolate and transfer to a large cup. Make sure you have enough chocolate to completely submerge the cake ball.<\/li>\n<li class=\"instruction\">Remove cake balls from freezer.<\/li>\n<li class=\"instruction\">Dip cake balls carefully into the chocolate until covered.<\/li>\n<li class=\"instruction\">Let the excess chocolate drip off. Swirl and tap gently if needed.<\/li>\n<li class=\"instruction\">Add the lemon zest while the chocolate is still wet.<\/li>\n<li class=\"instruction\">Stick the decorated cake pop into a styrofoam block to finish setting.<\/li>\n<li class=\"instruction\">Place into the freezer to speed up setting time.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If you don&#8217;t want to bake from scratch, you can use a box mix too. Just follow the baking instructions on the package to bake the cake.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I might have started something when I brought those banana bread cake pops into work a few weeks ago. Now partners are coming up with new ideas for coffee and cake pops, and you know I am all about that! Breakfast blend paired with a blueberry muffin is so good, so why not turn a&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2017\/06\/27\/breakfast-blend-blueberry-muffin-cake-pops\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[28,30],"tags":[199],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Breakfast Blend with blueberry muffin cake pops - the modern barista<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2017\/06\/27\/breakfast-blend-blueberry-muffin-cake-pops\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Breakfast Blend with blueberry muffin cake pops - the modern barista\" \/>\n<meta property=\"og:description\" content=\"I might have started something when I brought those banana bread cake pops into work a few weeks ago. 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