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
FOR THE STREUSEL
- 1/3 cup all-purpose flour 42 grams
- 1/4 cup sugar 50 grams
- 1/4 tsp Kosher salt
- 3 tbsp unsalted butter softened
- 1/3 cup sliced almonds 38 grams
FOR THE CAKE
- 1/2 cup unsalted butter softened
- 1 cup sugar 200 grams
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour 156 grams
- 1/4 cup almond flour 24 grams
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 1/4 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries divided
- 2 tsp turbinado sugar raw sugar, or coarse sugar
- Pre-heat oven to 350 F.
- Grease a 9-inch round deep cake pan and flour generously.
MAKE THE STREUSEL
- In a medium bowl, whisk together flour, sugar, and salt.
- Stir in butter until mixture is crumbly (using your hands is best, I think).
- Stir in almonds. Set aside.
PREPARE THE CAKE
- 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.
- Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
- Stir in extracts.
- In a medium bowl, whisk together flours, baking powder, and salt.
- Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Stir in sour cream.
- Pour half of batter into prepared pan.
- Sprinkle with 1 1/4 cup blueberries, and top with remaining batter, smoothing top with a spatula.
- Top with remaining 1/4 cup blueberries, and sprinkle with streusel and turbinado sugar.
- Bake until a toothpick, or wooden pick, inserted into center comes out clean, 55 to 60 minutes.
- Let cool in pan for 15 minutes.
- Run a sharp knife around edges of cake to loosen sides.
- Invert onto a plate, and then invert again onto a wire rack.
- Let cool and the serve!