Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake

This Blueberry Almond Coffee Cake is the perfect morning treat.  Make yourself a delicious cup of hot coffee and a slice of this incredible crumbly coffee cake, and you’ll be in heaven.  We love the taste of almond, and it is such a perfect match with blueberries.   The streusel topping is the perfect topper twister to this absolute perfect morning treat.   This goes quick, I promise.  Be sure to butter and flour your pan well, and make sure you cook until an inserted toothpick comes out clean.   Boy, oh boy, this one is a keeper.  135% Loon Approved!


Blueberry Almond Coffee Cake
 
Prep time
Cook time
Total time
 
This Blueberry Almond Coffee Cake is perfectly crumbly on top and so moist in the middle. The blueberries just melt in your mouth, and the almond flavor just can't be beat. Be sure to grease and flour your pan and cook until a toothpick (or sharp knife) comes out clean when inserted. Perfect breakfast and brunch fare. So good!
Author:
Recipe type: Breakfast / Brunch
Cuisine: Breakfast / Brunch
Serves: 4 - 6
Ingredients
  • FOR THE STREUSEL:
  • ⅓ cup all-purpose flour (42 grams)
  • ¼ cup sugar (50 grams)
  • ¼ teaspoon Kosher salt
  • 3 tablespoons unsalted butter, softened
  • ⅓ cup sliced almonds (38 grams)
  • FOR THE CAKE:
  • ½ cup unsalted butter, softened
  • 1 cup sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups all-purpose flour (156 grams)
  • ¼ cup almond flour (24 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ¼ cup whole milk
  • ½ cup sour cream
  • 1½ cups fresh blueberries, divided
  • 2 teaspoons turbinado sugar (raw sugar, or coarse sugar)
Instructions
  1. Pre-heat oven to 350 F.
  2. Grease a 9-inch round deep cake pan and flour generously.
  3. MAKE THE STRUESEL:
  4. In a medium bowl, whisk together flour, sugar, and salt.
  5. Stir in butter until mixture is crumbly (using your hands is best, I think).
  6. Stir in almonds. Set aside.
  7. PREPARE THE CAKE:
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl, as necessary.
  9. Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
  10. Stir in extracts.
  11. In a medium bowl, whisk together flours, baking powder, and salt.
  12. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  13. Stir in sour cream.
  14. Pour half of batter into prepared pan.
  15. Sprinkle with 1¼ cup blueberries, and top with remaining batter, smoothing top with a spatula.
  16. Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.
  17. Bake until a toothpick, or wooden pick, inserted into center comes out clean, 55 to 60 minutes.
  18. Let cool in pan for 15 minutes.
  19. Run a sharp knife around edges of cake to loosen sides.
  20. Invert onto a plate, and then invert again onto a wire rack.
  21. Let cool and the serve!
  22. Enjoy!

 

 

2 Comments

  • Reply June 22, 2017

    jen

    what kind of pan you used?

    • Reply June 23, 2017

      krislongwell

      HI Jen,

      I used a 9-inch round, 2-inch height, cake pan that I greased and floured generously. Lining with parchment paper isn’t a bad idea either, but not completely necessary. Just helps in releasing the cake from the pan. Thanks!

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