Blueberry Almond Coffee Cake

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5 from 21 votes

The Blueberry Almond Coffee Cake is a moist and tender cake combining all-purpose and almond flours, studded with blueberries. A buttery almond streusel with sliced almonds provides a crunchy topping. The flavor blends sweet blueberry fruit with the nutty aroma of almonds and vanilla. It works well as a breakfast treat, dessert, or snack, especially when served slightly warm or at room temperature.

Prep Time

20 mins

Cook Time

55 mins

Additional Time

15 mins

Total Time

1 hr 30 mins

Servings: 8

Calories: 499 kcal

Course: Brunch

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 499

% 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.