Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake

from howtofeedaloon.com
75 min

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!

Ingredients

  • ⅓ cup all-purpose flour (42 grams)
  • ¼ cup sugar (50 grams)
  • ¼ tsp Kosher salt
  • 3 tbsp unsalted butter (room temperature)
  • ⅓ cup sliced almonds (38 grams)
  • ½ cup unsalted butter (softened)
  • 1 cup sugar (200 grams)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1½ cups all-purpose flour (156 grams)
  • ¼ cup almond flour (24 grams)
  • ½ tsp baking powder
  • ½ tsp Kosher salt
  • ¼ cup whole milk
  • ½ cup sour cream
  • 1½ cups fresh blueberries (divided)
  • 2 tsp turbinado sugar (raw sugar, or coarse sugar)

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Grease a 9-inch round deep cake pan and flour generously.

  3. 3

    In a medium bowl, whisk together flour, sugar, and salt.

  4. 4

    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.