Blueberry Almond Coffee Cake
Servings: 8
Calories: 499kcal
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!
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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.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
We make this with almond flour, and it's delicious. But, it's still great with AP flour.
The cake can be made up to 2 or 3 days before serving, though within 24 hours is best. The cake can be left out, covered, for up to 5 days. Refrigerate, covered, for up to 1 week.
If chilled, be sure to let the cake come to room temperature before serving for at least 1 hour.
Nutrition
Calories: 499kcal | Carbohydrates: 58g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 247mg | Potassium: 182mg | Fiber: 2g | Sugar: 34g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg