Almond Blueberry Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Add the oil and sour cream to the mixing bowl and mix until combined.
  4. In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
  5. 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.
  6. 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.
  7. Let cool in the pan for 10 minutes before removing the sides of the pan and allowing it to cool completely.
  8. Dust with powdered sugar before serving. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/almond-blueberry-coffee-cake/