My friend Jane doesn’t mess around when it comes to her recipes. When I saw her recipe for this coffee cake last summer I knew I had to try it. Again and again and again. 😉 The almond/blueberry combo is perfection. The cake is crazy moist and perfect for brunch {or lunch or dinner or a midnight snack or anytime, really}.
Ingredients
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 cups fresh blueberries, divided
1 1/3 cups buttermilk or whole milk {How to Make Buttermilk}
4 tbsp. butter, melted
2 tsp. vanilla
1/2 tsp. almond extract
2 large eggs
Ingredients for Crumb Topping
Heaping 1/2 cup whole almonds, chopped in food processor
3 tbsp. brown sugar
1 tsp. cinnamon
Directions
Preheat oven to 350F. Coat a 9×13 inch baking pan {I use mini loaf pans} with cooking spray and set aside.
In a large mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Add 2 cups of blueberries and fold in gently. Set aside. In a separate bowl, whisk together buttermilk, melted butter, almond and vanilla extracts and eggs. Add wet and dry ingredients and stir gently. Pour batter evenly into prepared pan and sprinkle with remaining blueberries.
In a small bowl, combine chopped almonds, brown sugar and cinnamon. Sprinkle evenly over the top. Bake for 35 minutes or until a knife in the center comes out clean. Enjoy!
~Mavis
Stephanie says
Do you think you could get away with almond flour with a little butter or shortening for the topping?