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+ servings

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.
Prep Time10 mins
Cook Time45 mins
Cooling Time2 hrs
Total Time2 hrs 55 mins
Servings: 12
Calories: 306kcal
Author: Michelle / Now Cook This!



  • 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


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


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


  • Preheat the oven to 375°F.
  • Spray a 9x3-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.

Recipe 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!
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