Printable | Taste of Home

Blueberry Almond Coffee Cake

1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In
another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir
into dry ingredients just until moistened. Stir in 2/3 cup blueberries. Pour
into a greased 8-in. square baking dish. Top with remaining blueberries. Combine
the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350°

Printed from tasteofhome.com May 16, 2008

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Blueberry Almond Coffee Cake cont.

for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.

Yield: 9 servings.