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I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
This recipe is:
Contest Winning
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 179 calories, 6 g fat (2 g saturated fat), 31 mg cholesterol, 252 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Almond Coffee Cake in Taste of Home February/March 2003, p31
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Reviewed on Apr. 01, 2011 by Rabbs
This is delicious. I made it for a brunch for my bible study group and everyone loved it. Many wanted the recipe.
Reviewed on Jun. 27, 2010 by colonna
This was soooooo yummy!! I'm making it again today and it will be gone today too!!
Reviewed on Apr. 23, 2010 by cerine
Made it few times and it turned out great,almonds give it special flavor..
Reviewed on Mar. 12, 2010 by almalichick
So simple to put together. My husband and I enjoyed this as it was my first attempt at a coffee cake. Would make it again:)
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