Blueberry Almond Coffee Cake – Closet Cooking
Blueberry Almond Coffee Cake
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12
A light, fluffy and moist blueberry coffee cake with notes of almond and citrus!
ingredients
- 1 1/2 cups, all-purpose flour
- 1/2 cup almond flour (or 1/2 cup all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon orange zest (or lemon zest) (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup almond milk (or whole milk)
- 3/4 cup sour cream
- 1 1/2 cups blueberries
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup sliced almonds
- 1/2 cup powdered/confectioners/icing sugar
- 1 tablespoon fresh orange juice (or lemon juice or milk)
- 1/2 teaspoon vanilla extract (optional)
For the cake:
For the topping:
For the drizzle:
directions
- Mix the flours, baking powder, baking soda, and salt and set aside.
- Beat the butter and sugars until light and fluffy.
- Beat in the eggs, one at a time, before beating in the zest, vanilla extract, almond extract, milk, and sour cream.
- Mix the flour mixture into butter mixture.
- Gently mix the blueberries into the batter and pour into a greased 10 inch springform pan.
- Sprinkle the crumb topping on.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60 minutes.
- Let cool, drizzle on the icing sugar to taste, slice and enjoy!
- Mix the flour, sugar, butter and almonds until crumbs form.
- Mix the powdered sugar, and vanilla extract until smooth.
For the cake:
For the topping:
For the drizzle:
Option: Add 1 tablespoon orange zest or lemon zest to the batter.
Option: Replace the sour cream and milk with 3/4 cup buttermilk.
Note: If you are using frozen berries, toss with 1 tablespoon all-purpose flour before mixing into the batter.