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Blueberry-Almond Coffee Cake

This moist and delicious Blueberry-Almond Coffee Cake is absolutely bursting with blueberries and is topped with a crunchy almond streusel and drizzled with a sweet almond glaze!

Blueberry season is right around the corner, and this easy Blueberry-Almond Coffee Cake is one of my favorite things to make with some of those fresh, juicy and delicious blueberries. A slice of this cake with a cup of coffee (or tea) will make you very, very happy!

Growing up, there was a huge patch of blueberry bushes in the woods behind our house. Every summer, all of us neighborhood kids would grab some coffee cans, trek into the woods and spend hours picking berries for our moms so they could make something yummy like blueberry pie, muffins, jam, or coffee cake.

Blueberry coffee cake is most definitely my favorite! Why? One word, my friends: STREUSEL!!

Unlike regular cake that is frosted, coffee cake is usually topped with streusel – a mixture of butter, flour, and sugar. It’s sweet and crumbly and gets wonderfully crunchy. It’s the perfect compliment to the soft, moist cake!

Plus, the cake itself is not very sweet, and all those blueberries are just a little tart, so the sugary streusel balances things out perfectly – and the streusel on this cake is extra crunchy thanks to the addition of thinly sliced almonds.

Then, for a little extra sweetness and almond flavor (because why not?), I make an almond-flavored powdered sugar glaze and drizzle it over the top. It also makes the cake look so very pretty and all fancy-schmancy!

a whole blueberry almond coffee cake on a white plate with blueberries and sliced almonds scattered around it

INGREDIENTS YOU NEED:

  • Cooking spray
  • Butter
  • White sugar
  • Egg
  • Almond extract
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Milk
  • Fresh blueberries
  • Light brown sugar
  • Sliced almonds
  • Powdered sugar

HOW TO MAKE IT:

three images showing the steps to make the coffee cake
three images showing the steps to make the coffee cake
three images showing the steps to make the coffee cake
three images showing how to make the coffee cake
three images showing how to make the coffee cake
three images showing how to make the coffee cake

TIPS & TIDBITS:

  • The batter is thicker than a normal cake batter. You will have to spoon it out of the bowl when pouring it into the pan, and you will need to spread it out in the pan.
  • Fold in the blueberries very gently so they don’t burst and discolor the cake.
  • I recommend fresh blueberries for this cake, but frozen blueberries can be used. I suggest adding them while still frozen (if thawed, the juice will discolor the batter when you mix them in). As the cake bakes, they will release more juice, so your cake may end up being more wet. Also, you may have to bake the cake a little longer.
  • You could definitely change things up and add different fruit – for example: chopped strawberries, raspberries, blackberries, cherries, cranberries, peaches.
  • I use a 9×3-inch round springform pan (a pan that has removable sides) because of the high sides (the cake is about 2 inches high when baked), and it makes removing the cake from the pan very easy. If you don’t have one, a 9×3-inch round cake pan will work. Don’t use a pan where the sides are less than 3 inches or you run the risk of overflow as the cake rises.
  • Let the cake cool completely before serving. It’s tempting to want a piece of warm cake, but if you cut into this cake while it is still warm, it can fall apart. Just be patient!
piece of almond coffee cake on a white plate with a fork and a blue napkin and a cup of coffee on the side

So, is coffee cake for breakfast or dessert? It’s totally up to you! For me, unless it’s a special occasion, I feel a bit guilty eating cake for breakfast, so I usually serve it as dessert (or at brunch along with other options). But hey, you can have your cake and eat it too…whenever you want!

I hope you try this recipe for Blueberry-Almond Coffee Cake and love it as much as I do. Thanks for visiting today!

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Blueberry-Almond Coffee Cake

This moist and delicious Blueberry-Almond Coffee Cake is absolutely bursting with blueberries and is topped with a crunchy almond streusel and drizzled with a sweet almond glaze.
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12
Estimated Calories: 306

Ingredients

Cake:

  • cooking spray
  • 4 tablespoons softened butter
  • ¾ cup white sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 2 cups fresh blueberries, about 1 dry pint

Streusel:

  • ½ cup light brown sugar
  • 3 tablespoons flour
  • 3 tablespoons cold butter, cut into ½-inch cubes
  • ½ cup sliced almonds

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 to 2 tablespoons milk

Instructions

  • Preheat the oven to 375°F.
  • Spray a 9×3-inch round springform pan with cooking spray.
  • In a large bowl, cream together the softened butter and white sugar with a hand-held electric mixer until the mixture is light and fluffy (or you could do it by hand).
  • Add the egg, almond extract and vanilla extract; beat until well-combined.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Alternately add the flour mixture and the milk to the egg mixture in thirds, stirring with a spatula or wooden spoon after each addition just until completely incorporated (don't overmix; it will cause the cake to be tough). Note: The batter will be thicker than a normal cake batter.
  • Add the blueberries to the batter and gently fold them in (be very careful not to burst the berries; the juice will discolor the batter if you do).
  • Pour the batter into the greased pan; spread it out to the edges in an even layer.
  • In a small bowl, combine the light brown sugar, flour, and cold butter. Using a pastry cutter, a fork or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  • Add the sliced almonds; stir to combine.
  • Sprinkle the streusel mixture evenly over the batter.
  • Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
  • Place the pan on a wire rack and allow the cake to cool completely (depending on the temperature, this could take 2 hours or so).
  • In a small bowl, combine the powdered sugar, almond extract and 1 tablespoon of milk; stir until smooth. If needed, add more milk (a little at a time – it goes a long way), until the mixture reaches the desired glaze consistency.
  • Remove the sides of the pan and drizzle the glaze over the cooled coffee cake.

Notes

  • I recommend fresh blueberries for this cake, but frozen blueberries can be used. I suggest adding them while still frozen (if thawed, the juice will discolor the batter when you mix them in). As the cake bakes, they will release more juice, so your cake may end up being more wet. Also, you may have to bake the cake a little longer.
  • Let the cake cool completely before serving. It’s tempting to want a piece of warm cake, but if you cut into this cake while it is still warm, it can fall apart. Just be patient!
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

Recipe adapted from food.com.

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