Blueberry Almond Coffee Cake

Today is my husband’s birthday, and to celebrate it I am baking a cake! Simple but really delicious, I encourage you to try making this cake if you have a pint of blueberries on hand. It’s the perfect pick me up! I am used to blueberry lemon pairings but this blueberry almond tandem is mouthwatering!

I lined my springform pan bottom with a layer of thick aluminum foil, wrapping excess foil up over the sides to prevent leaks. If you have a deep round pan, that will work too!

Ingredients:

For the Streusel:

⅓ cup all-purpose flour

¼ cup packed dark brown sugar

¼ teaspoon salt

¼ cup unsalted butter, softened

⅓ cup chopped almonds

For the Cake:

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1½ teaspoon vanilla extract

½ teaspoon almond extract

1¼ cups all-purpose flour

¼ cup almond flour

1½ teaspoons baking powder

½ teaspoon salt

¼ cup whole milk

½ cup sour cream

2 cups fresh blueberries, divided

Instructions:

  1. Preheat oven to 350°F. Line the bottom of a 10 inch round springform pan with aluminum foil, clip on the rim, and bring the edges up the sides of the pan. Spray with a nonstick spray with flour.
  2. Streusel: In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles crumbs. Add almonds and stir to mix. Set aside.
  3. Cake: In the bowl of a stand mixer with a paddle attachment, cream butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in extracts.
  4. In another bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour half of batter into prepared pan. Sprinkle with 1½ cups of blueberries, top with remaining batter and smooth the top. Top with remaining ½ cup blueberries, and sprinkle with streusel.
  5. Bake 50 to 55 minutes, until a knife inserted in the middle comes out clean. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.