Blueberry Almond Coffee Cake – A Café-Style Dessert!

Coffee cakes have earned a special place in the hearts (and palates) of dessert lovers and casual snackers alike. This irresistible treat strikes a perfect balance between sweet and savory, making it the ideal companion for a warm cup of coffee or tea. But what truly elevates coffee cakes is their versatility; they can be enjoyed at breakfast, as a delightful afternoon snack, or as a comforting dessert after dinner. One of the standout variations in this delightful genre is the Blueberry Almond Coffee Cake.

Blueberry Almond Coffee Cake – A Café-Style Dessert!

Indulge in the delightful flavors of Blueberry Almond Coffee Cake, the perfect treat for any occasion. This cake combines juicy blueberries with crunchy almonds, creating a beautiful blend of textures in every bite. Ideal for breakfast, brunch, or dessert, it pairs perfectly with coffee or tea. With a simple recipe and optional glaze for added elegance, impress your friends and family with this delicious, versatile cake that’s sure to become a favorite. Enjoy baking!

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Ingredients

For the Cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup sour cream

½ cup milk

1 ½ cups fresh blueberries (or frozen, thawed and drained)

⅓ cup sliced almonds

For the Almond Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

⅓ cup sliced almonds

¼ cup unsalted butter, melted

1 teaspoon ground cinnamon

For the Glaze (optional):

½ cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

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Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Prepare the Streusel Topping:

In a small bowl, combine ½ cup flour, brown sugar, sliced almonds, melted butter, and ground cinnamon. Mix until crumbly; set aside.

Mix Dry Ingredients:

In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings:

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine Wet Ingredients:

In a separate bowl, mix the sour cream and milk until well combined.

Combine All Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Mix until just combined. Be careful not to overmix!

Fold in Blueberries:

Gently fold in the blueberries and sliced almonds until evenly distributed throughout the batter.

Assemble the Cake:

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the almond streusel topping evenly over the batter.

Bake:

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Cool:

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Serve:

Slice and serve the blueberry almond coffee cake warm or at room temperature, ideally with a hot cup of coffee or tea!

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Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices