Blueberry Almond Coffee Cake
User Reviews
5
Blueberry Almond Coffee Cake
Description
This Blueberry Almond Coffee Cake starts with a soft butter and sugar base beaten until fluffy, then eggs and extracts are added for richness and flavor. A mixture of all-purpose and almond flours with baking powder and salt is alternated with milk to create the batter. Sour cream adds moisture and tenderness. Half of the batter is layered in the prepared cake pan, followed by a generous sprinkle of blueberries, then topped with the remaining batter and more blueberries.
The topping is a crumbly streusel mixture of flour, sugar, salt, butter, and sliced almonds, spread atop before baking. Baking yields a cake with a soft crumb punctuated by juicy berries and a crunchy almond-topped crust. The almond extract complements the nutty flavor from almonds in the streusel and flour mix.
This cake can be made a few days ahead and stored covered at room temperature up to 5 days, or refrigerated for a week, allowing the flavors to develop. Letting it come to room temperature before serving is recommended for best texture and flavor. The recipe includes a video for visual guidance.
Ingredients
For the Streusel
- ⅓ cup all-purpose flour 42 grams
- ¼ cup sugar 50 grams
- ¼ teaspoon kosher salt
- 3 tablespoon butter room temperature, unsalted
- ⅓ cup almonds 38 grams, sliced
For the Cake
- ½ cup butter softened, unsalted
- 1 cup sugar 200 grams
- 2 large egg
- 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 milk whole
- ½ cup sour cream
- 1½ cups blueberries divided, fresh
- 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.
- Stir in butter until the mixture is crumbly (using your hands works well).
- 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 the sides of the bowl, as necessary.
- Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
- Stir in the extracts.
- In a medium bowl, whisk together both types of flour, 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 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.
- Top with remaining ¼ cup blueberries, and sprinkle with streusel and 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.
Notes
- Watch the video at the top of the recipe for visual preparation guidance.
- The cake features almond flour for added nutty flavor but can be made entirely with all-purpose flour if preferred.
- Make the cake up to 2-3 days before serving; flavor improves, but for best quality, serve within 24 hours.
- Store covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- If refrigerated, allow the cake to come to room temperature for at least 1 hour before serving to restore softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 247mg | 10% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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