My kids were overzealous blueberry pickers this year, and we have so many blueberries in our freezer! When I’m not making blueberry muffins, I love making this almond blueberry coffee cake. I’m a big fan of almond extract in just about any baked good, but the combination of the almond cake with juicy blueberries and topped with toasted almonds is truly perfection. This cake is so easy to make and is definitely a crowd pleaser the next time you want a baked good for weekend brunch.
I am convinced that a little bit of almond extract will take any baked good to the next level. This recipe for almond blueberry coffee cake uses not just almond extract, but some sliced almonds on top that toast up perfectly during baking. Before beginning this recipe, make sure your butter, eggs, and sour cream are all at room temperature. To make the coffee cake, start by creaming together your butter and sugar. Add the eggs, one at a time, before adding your almond and vanilla extracts, oil, and sour cream. I know many recipes allow you to substitute Greek yogurt for sour cream and while that will work, I think sour cream gives you a better texture and flavor. In a separate bowl, whisk together your dry ingredients before mixing with the wet ingredients. For best results, mix until just combined!
Your next step is folding in the blueberries. You can use fresh or frozen blueberries, but if you use frozen, toss them with a tablespoon or two of flour to prevent them from sinking to the bottom of the cake. After adding the berries, spray a 9 inch springform pan with nonstick cooking spray and spread the batter. Add toasted almonds to the top of the cake and bake until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing the edges of the pan and allowing to cool completely. Once cooled, dust with powdered sugar, if desired.
You simply can’t beat this delicious coffee cake!
- ½ cup butter, softened
- 1½ cups granulated sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla temperature
- ½ tsp. almond extract
- ¼ cup oil
- ¾ cup sour cream, at room temperature
- 2 cups all-purpose flour + 2 tbsp. more if using frozen berries
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups blueberries
- ½ cup sliced almonds
- Powdered sugar for dusting
- Preheat oven to 350 degrees Fahrenheit.
- Using a stand mixer or a large bowl and a hand mixer, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and mix again.
- Add the oil and sour cream to the mixing bowl and mix until combined.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- If using fresh berries, add them to the batter and fold them in. If using frozen berries, place them in a small bowl and toss with 2 tbsp. flour before folding into the batter.
- Spray a 9 inch springform pan with nonstick cooking spray and spread the batter into the pan. Top with sliced almonds and bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before removing the sides of the pan and allowing it to cool completely.
- Dust with powdered sugar before serving. Enjoy!
[…] like. That’s why I’m bringing you this white chocolate strawberry coffee cake. The coffee cake is studded with fresh strawberries and topped with a crumbly topping and a vanilla glaze. […]