Description
This Blueberry Almond Coffee Cake is a moist, flavorful treat featuring juicy blueberries and a crunchy almond streusel topping. Perfect for breakfast, brunch, or a sweet snack, this coffee cake combines a tender crumb with the delightful textures of toasted almonds and a cinnamon-spiced streusel.
Ingredients
Cake Batter
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (148.5 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (320 grams) blueberries, patted dry
- 1/2 cup (113 grams) buttermilk
Streusel Topping
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (106.5 grams) packed brown sugar
- 1 teaspoon cinnamon
- 5 tablespoons (70.6 grams) butter, melted
- 1/2 cup (57 grams) slivered almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 °F (175 °C). Grease a 9-inch square baking pan with butter or coat it with non-stick spray to ensure the cake doesn’t stick after baking.
- Make the Batter: Using an electric mixer, beat the room temperature butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. Add the egg, vanilla extract, and almond extract, beating until all ingredients are fully combined. Reduce the mixer speed to low and add half the flour along with baking powder and salt. Mix just until no flour streaks remain. Stir in the buttermilk, then add the remaining flour, mixing gently just until combined. Fold the blueberries into the batter by hand carefully to avoid breaking them.
- Assemble the Cake: Pour the batter into the prepared baking pan and smooth the top evenly using a spatula.
- Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Pour in the melted butter, mixing with a fork until the mixture resembles coarse sand or crumbly topping. Evenly sprinkle the streusel mixture over the batter, then distribute the slivered almonds on top for a crunchy finish.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 40 to 50 minutes. The cake is done when a toothpick or cake tester inserted in the center comes out clean, with no wet batter clinging to it.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. Once cooled, slice into 16 squares and serve.
Notes
- Make sure blueberries are patted dry to prevent excess moisture from affecting the cake texture.
- Use room temperature butter and egg for better mixing and texture.
- If you prefer, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
- This coffee cake freezes well; wrap slices tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
