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Blueberry Almond Coffee Cake

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!

Prep Time
20 mins
Cook Time
20 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 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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Grease a 9-inch round deep cake pan and flour generously.
Make the Streusel
    Cup of Yum
  1. In a medium bowl, whisk together flour, sugar, and salt.
  2. Stir in butter until the mixture is crumbly (using your hands works well).
  3. Stir in almonds. Set aside.
Prepare the Cake
  1. 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.
  2. Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
  3. Stir in the extracts.
  4. In a medium bowl, whisk together both types of flour, baking powder, and salt.
  5. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  6. Stir in sour cream.
  7. Pour half of batter into prepared pan.
  8. Sprinkle with 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.
  9. Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.
  10. Bake until a toothpick, or wooden pick, inserted into the center comes out clean, 50 to 55 minutes.
  11. Let cool in pan for 15 minutes.
  12. Run a sharp knife around edges of cake to loosen sides.
  13. 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

  • NOTE: Watch the video near the top of the recipe for visual guidance.
  • NOTE:
  • 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 Information

Calories 499kcal (25%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 98mg (33%) Sodium 247mg (10%) Potassium 182mg (5%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 655IU (13%) Vitamin C 0.1mg (0%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.