Blueberry Almond Coffee Cake

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Blueberry Almond Coffee Cake – a delicious coffee cake, bursting with bright blueberries and topped with crunchy, salty and sweet almonds. A wonderful addition to a breakfast or brunch, for Easter, Mother’s Day or anytime.

Blueberry Almond Coffee Cake

Baking with Blueberries

My almost 3 year old twin girls love blueberries. Blueberries are at their best, of course, when they are available locally when they are in season. Here in New England, blueberry season is only for a short time period in the summer, typically early July – late August. We take full advantage of blueberry season, frequently picking our own and regularly purchasing at local farmer’s markets.

Luckily we can still purchase blueberries year round at the supermarket, usually they come from Chile. Sometimes we get a wonderful batch from the supermarket, the berries are juicy and sweet and my girls gobble them up.


Sometimes, however, the berries are on the tart side, and my girls won’t eat them. When this happens, I have a perfect excuse to bake something with blueberries. Last time, I had tart blueberries to use up, I made these delicious Lemon Blueberry Mini Loaves. This time around, my husband had been asking for awhile for me to bake something with nuts, so I decided to make one of our favorites, this wonderful Blueberry Almond Coffee Cake, the original recipe is from epicurious.com.

This Blueberry Almond Coffee Cake is so delicious and easy to put together, my two girls had a great time helping me make it.

Blueberry Almond Coffee Cake

Combining Fruit and Nuts

I love fruit and nuts in coffee cakes. Blueberries and almonds are one of my favorite combinations and they go together beautifully in this coffee cake.

This Blueberry Almond Coffee Cake is filled with fresh blueberries and includes a hint of almond flavor, which comes from the addition of almond extract. Sliced almonds are mixed with egg whites and some sugar and spread on top, which after baking in the oven, gives the cake a crunchy, salty and sweet topping.

Cherries and almonds are another favorite combination, they go so well in this Cherry Almond Coffee Cake, that I made last December.

Blueberry Almond Coffee Cake

A slice of this Blueberry Almond Coffee Cake is wonderful with a cup of coffee for breakfast, or along with a cup of tea for an afternoon snack.

This beautiful Blueberry Almond Coffee Cake would also be a pretty addition to a special breakfast or brunch for Easter, Mother’s Day or anytime.

Print
Blueberry Almond Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Blueberry Almond Coffee Cake

Bursting with bright blueberries and topped with crunchy, salty and sweet almonds, this pretty, delicious Blueberry Almond Coffee Cake would be a wonderful addition to a breakfast or brunch, for Easter, Mother's Day or anytime!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • 1 ¼ cups sugar
  • 2 large eggs
  • ¼ teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup milk
  • 2 cups fresh blueberries
  • ½ large egg white
  • 1 cup sliced almonds
  • 3 tablespoons sugar

Instructions

  1. Preheat oven to 350°F. Lightly grease a 9-inch springform pan.
  2. In a large bowl, using an electric mixer, beat 1 ¼ cups sugar and butter until light and fluffy.
  3. Add eggs, one at a time, then almond extract and beat well after each addition.
  4. In a medium bowl, whisk together flour, baking powder and salt.
  5. Add flour mixture to egg mixture, alternating with milk, beginning and ending with flour mixture, beating on low speed after each addition to combine.
  6. Gently fold in blueberries.
  7. Pour batter into prepared springform pan, spreading evenly.
  8. In a small bowl, lightly beat egg white with a fork. Stir in almonds and 3 tablespoons sugar.
  9. Spoon almond mixture over batter in pan, spreading evenly.
  10. Place pan in preheated oven and bake for 1 hour – 1 hour 15 minutes or until a tester inserted into middle of cake comes out clean.
  11. Cool pan on a rack for 10 minutes. Using a knife, cut around edges of pan, release sides of pan and remove.

Notes

You can substitute a 2 – 2 ½ quart (2 ¼ inch deep) baking dish for the springform pan, be sure to adjust the baking time accordingly.

Recipe Management Powered by Zip Recipes Plugin
http://joylovefood.com/blueberry-almond-coffee-cake/

Adapted from epicurious.com
 
This recipe is featured at:
Inspire Me Monday
 
Blueberry Almond Coffee Cake - a delicious coffee cake, bursting with bright blueberries and topped with crunchy, salty and sweet almonds. A wonderful addition to a breakfast or brunch, for Easter, Mother's Day or anytime.

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68 comments

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  7. Create With Joy says:

    Thanks for sharing this recipe at Inspire Me Monday Joy – I’ve been eyeing it ever since it hit my inbox!

    I’m delighted to share that you are one of our Featured Guests at this week’s Inspire Me Monday party – #171 – congrats! 🙂

    Reply
  14. Brandy Myers says:

    We love blueberries in our house and the season is getting closer! YAY. I still have several pounds in my freezer that I froze from last summer so I’ll be adding this recipe to my recipe box to use them up before they are replaced with new ones.
    Brandy Myers recently posted…Dill Glazed CarrotsMy Profile

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  16. Cathy says:

    Yum! I can eat almonds on almost anything. Have you ever tried a cake recipe with almond flour in it? It makes the cake super moist and I’m sure it will add more almond flavor!

    Reply
  32. Erin @ Miss Scrambled Egg says:

    I love pick-your-own berry season in New England. Last year, I went alone to the orchards and enjoyed a relaxing morning. I almost lost my keys in the blueberry bushes, though. I made a few pies with the berries I picked, but next year I will definitely have to make more. 😀

    Reply
  33. Stephanie Stuart says:

    What a charming cake! I’ve honestly never thought of putting almonds on top like that. I tried it and the crunch on top it provides sends you over the moon! Thanks for such a great recipe!
    Stephanie Stuart recently posted…RhubarbMy Profile

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