Description
This delicious blueberry almond coffee cake is fluffy, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Prepare Batter: In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, mix flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Mix until just combined. Gently fold in the blueberries.
- Prepare Topping: In a small bowl, combine the sliced almonds, brown sugar, and cinnamon.
- Assemble Cake: Pour the batter into the prepared baking pan. Sprinkle the almond mixture evenly over the top.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack before serving.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For an extra crunch, lightly toast the almonds before using.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm with coffee or tea for a delightful breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg