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If you're in search of a delightful baked treat to elevate your breakfast, snack time, or dessert offerings, look no further than Blueberry Almond Coffee Cake. This cake is a harmonious blend of flavors and textures that will tantalize your taste buds and impress your guests. The combination of juicy blueberries, nutty almonds, and the rich, moist crumb make it a versatile option for any occasion. Whether you're hosting a brunch, enjoying a quiet morning at home, or simply indulging in a sweet snack, this coffee cake is sure to satisfy.

Blueberry Almond Coffee Cake – A Café-Style Dessert!

Indulge in the deliciousness of Blueberry Almond Coffee Cake, a perfect treat for breakfast, brunch, or dessert. This simple yet flavorful cake features juicy blueberries and nutty almonds, creating a delightful blend of tastes and textures. Easy to make for bakers of all levels, each bite melts in your mouth. Whether enjoyed warm or at room temperature, it's an ideal companion to coffee or tea. Embrace the joy of baking and impress your loved ones with this crowd-pleaser!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup sour cream

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon almond extract

1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

¼ teaspoon salt

For the Almond Streusel Topping:

½ cup sliced almonds

⅓ cup brown sugar

½ cup all-purpose flour

½ teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cut into small pieces

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

    Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and almond extract until well combined.

      Combine the Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries to avoid breaking them apart.

        Make the Streusel Topping: In a small bowl, combine sliced almonds, brown sugar, flour, and ground cinnamon. Add the cold butter pieces and use a fork or your fingers to mix until the mixture resembles coarse crumbs.

          Assemble the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the almond streusel topping over the batter.

            Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.

              Prepare the Glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk or sugar as needed.

                Cool and Glaze: Once the cake is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the glaze over the top.

                  Serve: Slice the cake into wedges and serve with a cup of coffee or tea for a delightful café-style experience!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings