Blueberry Almond Coffee Cake is an ideal choice for breakfast or brunch, offering a delightful combination of flavors that will please any crowd. Paired with crispy maple pepper bacon and the fluffiest scrambled eggs, this delicious cake creates a perfect morning feast that everyone will enjoy.
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🫐 The Ingredients
The fresh ingredients for this coffee cake come together seamlessly to create a moist cake that is bursting with flavor, making each bite a delightful treat. Find ingredient notes (including substitutions and variations) below.
🍶 Substitutions and Variations
- Blueberries – Fresh blueberries are recommended, however, frozen will work in a pinch. Be sure they are completely thawed and drained of excess liquid. Other berries, such as blackberries or cranberries, can be substituted or combined with the blueberries.
- Nuts – If you don’t like nuts, you can leave them out and still have a wonderful cake. The almond extract deepens the almond flavor. Chopped pecans can be substituted for the almonds or combined with them.
- Flour – The combination of almond flour and all-purpose flour gives the cake a distinct flavor and texture, however, you can use all of either flour and still have a delicious cake.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make Blueberry Almond Coffee Cake
- Step 1: In a small bowl, work softened butter into a mixture of flour, sugar, and salt.
- Step 2: Stir in the almonds and set aside.
- Step 3: Cream the butter and sugar in a stand mixer.
- Step 4: Whisk together the flour with the baking powder and salt in a bowl.
- Step 5: Beat in the eggs, one at a time.
- Step 6: Mix in both extracts.
⏲️ How To Bake Blueberry Almond Coffee Cake
- Step 7: Alternate adding in the buttermilk and flour mixture.
- Step 8: Beat in the sour cream
- Step 9: Transfer the batter to the prepared pan, and then sprinkle most of the blueberries onto the batter.
- Step 10: Add the rest of the batter and then top with remaining blueberries and streusel topping.
- Step 11: Bake for 50 minutes until golden on top.
- Step 12: Invert the cake to remove, and then invert again onto a serving platter.
Expert Tip
We recommend pouring the batter into a 9-inch straight-edge cake pan that has been well greased and floured. This will give you the perfect-shaped coffee cake that will slip right out of the pan without issues.
🍽️ How To Serve
- This coffee cake is spectacularly served warm or at room temperature.
- To heat, you can cut slices, place them on a baking sheet, and warm them in the oven at 350°F for about 10 minutes.
- Be sure to have a nice pot of hot coffee nearby.
- Store in an air-tight container (or cake stand with cover) on the counter for several days. Store in the fridge for up to 5 to 6 days.
🙋🏽♂️ Frequently Asked Questions
We recommend serving within a couple of days. As with any cake, it will begin to dry out as the days go by.
Yes. It freezes wonderfully for up to 2 to 3 months. Wrap tightly with foil and then let thaw completely before reheating or serving.
Use only almond flour, and it will be gluten-free.
🥯 Other Breakfast Baked Bread Recipes
Ready to make the best breakfast or brunch treat in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Blueberry Almond Coffee Cake
Video
Equipment
- 1 9-inch cake pan preferably 2 inches tall and straight-edged
Ingredients
For the Streusel
- ⅓ cup all-purpose flour 42 grams
- ¼ cup sugar 50 grams
- ¼ teaspoon Kosher salt
- 3 tablespoon unsalted butter room temperature
- 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
- 1 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 teaspoon turbinado sugar raw sugar, or coarse sugar
Instructions
- Preheat 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.⅓ cup all-purpose flour, ¼ cup sugar, ¼ teaspoon Kosher salt
- Stir in butter until the mixture is crumbly (using your hands works well).3 tablespoon unsalted butter
- Stir in almonds. Set aside.⅓ cup sliced almonds
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 the sides of the bowl, as necessary.½ cup unsalted butter, 1 cup sugar
- Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.2 large eggs
- Stir in the extracts.1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a medium bowl, whisk together both types of flour, baking powder, and salt.1½ cups all-purpose flour, ¼ cup almond flour, ½ teaspoon baking powder, ½ teaspoon Kosher salt
- Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.¼ cup whole milk
- Stir in sour cream.½ cup sour cream
- Pour half of batter into prepared pan.
- Sprinkle with 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.1½ cups fresh blueberries
- Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.2 teaspoon turbinado sugar
- Bake until a toothpick, or wooden pick, inserted into the center comes out clean, 50 to 55 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 serving plate. Serve at once, or cover, and let cool until ready to serve.
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2017, but was updated with improved tweaks to the recipe with new tips and photos and a fabulous new video in September 2022!
Susan says
Ohhhh so glad I bookmarked this page! It looks just like the image you posted, and the taste is amazing. The family loved it. Thank you.
Kris Longwell says
Hi Susan!!! We are thrilled you made the coffee cake and had such great success with it! Thank you SO MUCH for sharing and for the wonderful review! Please stay in touch!! xoxo Kris & Wesley
Diane says
Hi Guys. I told you that I was going to try this recipe. OMG was it fabulous. Great recipe to dig out the stand mixer. Everything was so easy putting this together. Just kept adding ingredients as I left the mixer running. The container of blueberries that I bought was around 2 cups so I used them all. The extracts really made the flavor. I loved using both flours. Made a nice taste as well. I couldn’t get my streusel as crumbly as yours and I even added a tad more flour since it was too wet. It still tasted fabulous. I had a much nicer flip then the Loon had LOL. It was just a heavenly moist cake served warm for a dessert and will have plenty for weekend breakfast which means no cooking for me!!! That is the best. Thanks for a wonderful and versatile cake recipe.
Kris Longwell says
Hi Diane! Yay!!! This coffee cake is one of our all-time favorites!! Sounds like you made it perfectly! You are truly a rock star in the kitchen! xoxo
Kathy says
Q, Almond flour is expensive, can I just used the almonds an grind them to add to 1/4 cup?
Kris Longwell says
Hi Kathy, Sure! You can substitute ground almonds for the almond flour. Just make sure to get them as finely ground as possible. Let us know how it turns out!
Jean says
This cake is very moist and delicious. I used a springform pan so easier to not damage topping. I also added a teaspoon of cinnamon to topping.
Theresa says
We loved this cake! I baked it in a 9″ springform pan with a parchment round on the bottom and the depth was just right. It took my oven about 15 more minutes than the recipe stated for the center to cook and the streusel to become the just-right color. As you suggested, definitely use the almond extract and almond flour. And I probably used more almonds than the recipe called for because I measure those with my heart. I will be baking this cake again and again. Thank you so much!
Kris Longwell says
Hi Theresa!!! Woo hoo!!! We are THRILLED you made the coffee cake and had such great success with it! Thank you so so so much for sharing and for the GREAT review! That means the world to us!! Stay in touch!! xoxo Kris & Wesley
Jean says
If I use frozen blueberries do U defrost or add them in frozen?
Kris Longwell says
Hi Jean, I would recommend defrosting them first. But, you’d still be alright if you threw them in frozen. Might increase the bake time somewhat. Let us know how it all turns out!
Mary says
How long would you bake these as muffins?
Kris Longwell says
Hi Mary, you could start that in a 425°F and bake for 5 minutes. Reduce to 350, and bake for another 15 to 18 minutes. We’ve not done this before with this recipe, but it should work out just fine! Let us know if you make them and how they turn out!
Danielle says
Hello, can I use frozen blueberries? They’re fresh from our 3 bushes, but no way can we eat the full harvest, so we freeze.
Thank you!
Dennis in Florida says
I also need to know if frozen blueberries (not thawed) will work. Thanx
Kris Longwell says
Hi Dennis and Danielle!
So sorry for the delayed response! Yes…frozen blueberries will work. Let us know if you try the coffee cake and how it turns out! Best, Kris & Wesley
Janet says
Can you use all almond flour and a sugar substitute.My daughter is on the Keto diet?
Kris Longwell says
Hi Janet! We’ve not tried that, but I don’t see why that wouldn’t work just fine! Let us know if you make the coffee cake and how it turns out! Best, Kris & Wesley
Mary says
Great coffee cake. Very tender, just delicious. I will definitely make this again. YUM!!!
Kris Longwell says
Hi Mary!! We are so so happy you enjoyed the coffee cake!! That is one of our favorites. In fact, we’re about to take new photos of it and make a video for the recipe!! Thanks for the inspiration!! All the best, Kris & Wesley
Robin McGuire says
This coffee cake is perfect, light and delicious! I will add more crumble next time, and sprinkle it in to the inside layer of blueberries. But honestly it is perfect as is and I got many compliments. I meant to save a slice to test if it freezes well but that wasn’t going to happen this time. The second day the cake gets a bit denser but it is still fabulous.
Kris Longwell says
Hi Robin! We are SO THRILLED you loved the coffee cake! That is one of our favorites to make and we are so happy you had such great success with it! It should freeze nicely…but we’re like you…every time we make, it goes! Thanks again! xoxo Kris & Wesley
Mim says
I’m confused about the flour…It’s an almond flour but later I saw it said all purpose flour… Can we just use all purpose flour? I would love to make this cake! Thanks
Kris Longwell says
Sorry about that! All-purpose flour is a-ok!! Let us know how it turns out!
Alicia Barnes says
This is a delicious cake, moist and full of blueberries and flavor. My only variation was to add about 3/4 tsp. of Penzeys Baking Spice, a blend of 2 types of cinnamon, ground Spanish anise seed, allspice, mace and cardamom to the streusel topping, which adds a depth of flavor to the topping. Will definitely make it again!
Jean says
Can I use a 9” SPRINGFORM pan instead? Seems to me it would be easier on the streusel topping?
Kris Longwell says
Absolutely! We’ve had other cooks do it that way and had great success! Let us know if you make the coffee cake and how it turns out! Best, Kris & Wesley
Pauline says
Can it be made the day before it is eaten?
Kris Longwell says
Hi Pauline! Absolutely! If you have a tupperware to keep it in, that will keep it from drying out. Or, carefully wrap it in plastic wrap. It will stay fresh for up to 1 week! Let us know if you make it and how it turns out! Best, Kris & Wesley
Claire says
Can you use a sugar substitute? Thanks and regards
brenda sotomayor says
Kris,
I recently returned from a cruise where one of the choices at the salad bar was fried rice noodles. I would love to replicate them but have no idea how to cooked them. Can you help?
p.s. I love all your recipes and make them all the time. Keep up the good work!
Brenda
Kris Longwell says
Hi Brenda, sounds delicious! We’ll look into and see about adding into the upcoming recipes! Thanks for the idea!!
jen says
what kind of pan you used?
krislongwell says
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!