Why make this recipe
This Blueberry Almond Coffee Cake is perfect for a cozy breakfast or a delightful afternoon treat. The combination of fresh blueberries and almond flavor creates a tender crumb, making it a delightful addition to any table. It’s an easy recipe to whip up, and it fills your kitchen with a wonderful aroma while baking. You can even enjoy it alongside a warm cup of coffee, making it an ideal balance for your morning routine. If you’re intrigued by recipes with almond and cinnamon flavors, check out this cinnamon almond coffee cake for a delightful variation.
How to make Blueberry Almond Coffee Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries and sliced almonds.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to serve Blueberry Almond Coffee Cake
This coffee cake is incredibly versatile when it comes to serving. You can enjoy it plain, or dust it with a little powdered sugar for a touch of sweetness. For a more decadent treat, serve it with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or tea, making it a perfect addition to brunch.
How to store Blueberry Almond Coffee Cake
To keep your coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing individual slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag. They can be enjoyed later on, just remember to thaw them at room temperature before serving.
Tips for Blueberry Almond Coffee Cake
For the best results, make sure your butter is softened to room temperature. This helps achieve the fluffy texture that makes the cake so delightful. If you want to enhance the almond flavor, consider adding a splash of almond extract to the batter. Additionally, you can sprinkle some extra sliced almonds on top right before baking to give it a lovely crunch and presentation.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work as well. Just be sure to let them thaw and drain excess moisture before adding them to the batter.
Can I substitute the almond flour with all-purpose flour?
While you can substitute almond flour with all-purpose flour, the cake will lose some of its signature almond flavor and texture.
How can I make this cake gluten-free?
To make a gluten-free version, use a 1:1 gluten-free baking flour blend in place of the all-purpose and almond flour. Make sure to check that your baking powder is gluten-free as well!
Conclusion
If you’re looking for another delicious coffee cake option, consider trying this Blueberry Almond Coffee Cake for an easy yet flavorful treat! Enjoy every bite.
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Blueberry Almond Coffee Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful coffee cake showcasing fresh blueberries and almond flavor, perfect for breakfast or an afternoon treat.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries and sliced almonds gently.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a sweeter treat, dust with powdered sugar or serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American