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When it comes to delightful baked goods, the Blueberry Almond Delight Coffee Cake stands out as a harmonious blend of flavors and textures that can elevate any occasion. Whether you're hosting a brunch gathering, enjoying an afternoon tea, or simply looking for a delectable treat to accompany your morning coffee, this coffee cake is a perfect choice. Not only does it boast an enticing combination of sweet blueberries and crunchy almonds, but it also incorporates wholesome ingredients that make it a guilt-free indulgence.

Blueberry Almond Coffee Cake – A Café-Style Dessert!

Discover the deliciousness of Blueberry Almond Delight Coffee Cake, a perfect addition to any gathering or morning routine. This cake features a delightful blend of sweet blueberries, crunchy almonds, and aromatic cinnamon, all wrapped in a moist, buttery base. Made with wholesome ingredients, it offers a guilt-free indulgence that’s packed with nutrients. Whether served warm with coffee or at room temperature, this treat is sure to impress and create lasting memories around the table.
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (or frozen, thawed and drained)

½ cup sliced almonds

1 tablespoon lemon zest

½ teaspoon cinnamon (for topping)

For the Crumble Topping:

½ cup all-purpose flour

¼ cup brown sugar

¼ cup sliced almonds

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and ½ teaspoon of cinnamon. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

          Incorporate Sour Cream: Add the sour cream and lemon zest to the butter mixture, mixing until fully combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries and sliced almonds.

              Prepare Topping: In a small bowl, mix ½ cup of flour, brown sugar, sliced almonds, and ground cinnamon. Stir in the melted butter to create a crumbly topping.

                Layer the Cake: Pour half of the cake batter into the prepared cake pan, then sprinkle half of the crumble topping over it. Pour in the remaining batter and finish with the remaining crumble topping.

                  Bake the Cake: Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

                    Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, with a dusting of powdered sugar, if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10