Blueberry Almond Coffee Cake Recipe

4.5 6 13
Blueberry Almond Coffee Cake Recipe
Blueberry Almond Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Blueberry Almond Coffee Cake Recipe

Read Reviews
4.5 6 13
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 large 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 in the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Almond Coffee Cake in Taste of Home February/March 2003, p31

Nutritional Facts

1 piece: 179 calories, 6g fat (2g saturated fat), 31mg cholesterol, 252mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large 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
  1. 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.
  2. 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 in the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Almond Coffee Cake in Taste of Home February/March 2003, p31

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Reviews forBlueberry Almond Coffee Cake

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Ladybucey User ID: 7902882 46383
Reviewed Aug. 10, 2014

"This was very good. I will make it again."

MY REVIEW
manga User ID: 4211076 87706
Reviewed May. 16, 2013

"Not sure why it's award winning. The whole top is covered with almonds and I just tasted the crunch of almonds. I feel it overpowered the cake."

MY REVIEW
Rabbs User ID: 3828124 39396
Reviewed Apr. 1, 2011

"This is delicious. I made it for a brunch for my bible study group and everyone loved it. Many wanted the recipe."

MY REVIEW
colonna User ID: 2839640 123509
Reviewed Jun. 27, 2010

"This was soooooo yummy!! I'm making it again today and it will be gone today too!!"

MY REVIEW
cerine User ID: 5089826 46447
Reviewed Apr. 23, 2010

"Made it few times and it turned out great,almonds give it special flavor.."

MY REVIEW
almalichick User ID: 4875771 39387
Reviewed Mar. 12, 2010

"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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