Blueberry sweet treats are among my favourites and this blueberry almond coffee cake is near the top of my list! This is a pretty simple recipe, though it takes a bit of time, since you have the cake, the crumb topping, and the icing drizzle. The almond aspect comes from the use of some almond flour, almond milk and almond extract in the cake along with sliced almonds in the crumb topping. I like to add some citrusy notes by adding orange or lemon zest to the cake and using orange or lemon juice as the liquid in the icing sugar. This is a great cake to make ahead of time, say on the weekend, to have quick breakfasts or desserts during the week!
Blueberry Almond Coffee Cake
A light, fluffy and moist blueberry coffee cake with notes of almond and citrus!
ingredients
- 1 1/2 cups, all-purpose flour
- 1/2 cup almond flour (or 1/2 cup all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon orange zest (or lemon zest) (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup almond milk (or whole milk)
- 3/4 cup sour cream
- 1 1/2 cups blueberries
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup sliced almonds
- 1/2 cup powdered/confectioners/icing sugar
- 1 tablespoon fresh orange juice (or lemon juice or milk)
- 1/2 teaspoon vanilla extract (optional)
For the cake:
For the topping:
For the drizzle:
directions
- Mix the flours, baking powder, baking soda, and salt and set aside.
- Beat the butter and sugars until light and fluffy.
- Beat in the eggs, one at a time, before beating in the zest, vanilla extract, almond extract, milk, and sour cream.
- Mix the flour mixture into butter mixture.
- Gently mix the blueberries into the batter and pour into a greased 10 inch springform pan.
- Sprinkle the crumb topping on.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60 minutes.
- Let cool, drizzle on the icing sugar to taste, slice and enjoy!
- Mix the flour, sugar, butter and almonds until crumbs form.
- Mix the powdered sugar, and vanilla extract until smooth.
For the cake:
For the topping:
For the drizzle:
Option: Replace the sour cream and milk with 3/4 cup buttermilk.
Note: If you are using frozen berries, toss with 1 tablespoon all-purpose flour before mixing into the batter.
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As I don’t have a springform pan, what else can I use? Thanks.
You can use a regular 10 inch circular cake pan oe a 9×13 pan. Enjoy!