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!