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Blueberry Almond Coffee Cake

A close-up of a moist slice of Blueberry Almond Coffee Cake featuring a yellow crumb, bursting blueberries, and a crunchy streusel topping.
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A recipe for a moist coffee cake featuring fresh blueberries and a crunchy almond streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup almond flour or finely ground almonds (for cake batter)
  • 1/2 cup sliced or slivered almonds (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed brown sugar (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup almond flour and the fresh blueberries.
  7. Pour the batter into the prepared cake pan and spread evenly.
  8. Prepare the streusel topping: In a separate bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and the sliced almonds. Cut in the 1/4 cup cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Sprinkle the streusel topping evenly over the cake batter.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a moister cake, ensure your butter and eggs are at room temperature before mixing.
  • If using frozen blueberries, do not thaw them; toss them lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
  • For a stronger almond flavor, substitute almond milk for regular milk in the batter.

Nutrition

Find it online: https://spoonfulsnap.com/blueberry-almond-coffee-cake-recipe/