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Blueberry Almond Coffee Cake

 Blueberry Almond Coffee Cake
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
9 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

  • 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° for 25-30 minutes or until a
  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack. Yield: 9 servings.

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Blueberry Almond Coffee Cake (continued)

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.