Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake: A Delicious Morning Delight

There’s something undeniably comforting about a warm slice of coffee cake paired with a steaming cup of coffee. Among the many variations that grace breakfast tables and brunch buffets, the Blueberry Almond Coffee Cake stands out for its perfect balance of sweet-tart berries, nutty almond flavor, and tender crumb. This delightful dessert-meets-breakfast treat combines the freshness of juicy blueberries with the rich aroma of toasted almonds, all nestled within a buttery, golden crust. Whether you’re serving it at a weekend gathering or enjoying a quiet morning at home, this cake is guaranteed to elevate your culinary experience.

The History of Coffee Cake

Coffee cake traces its roots back to 18th-century Europe, particularly Germany and Scandinavia, where “kaffee kuchen” or “kaffekage” was traditionally served alongside coffee during social gatherings. Unlike American-style cakes, these early versions were often simple, yeast-leavened loaves enriched with spices, dried fruits, or nuts. As European immigrants brought their recipes to America, the concept evolved—baking powder and baking soda replaced yeast, and new ingredients like fresh fruit, streusel toppings, and cream cheese fillings became popular.

The modern American coffee cake emerged in the early 20th century, becoming a staple in diners, cafes, and family kitchens. It earned its name not from containing coffee, but from being the ideal companion to a cup of coffee. The addition of blueberries and almonds to coffee cake is a more recent innovation, reflecting the growing appreciation for seasonal fruits and nut-based flavors in American baking. Today, Blueberry Almond Coffee Cake represents a harmonious blend of old-world tradition and contemporary taste preferences.

Ingredients Breakdown

Understanding each ingredient’s role enhances both the baking process and the final result. Here’s a detailed look at what goes into a classic Blueberry Almond Coffee Cake:

• All-Purpose Flour: Provides structure to the cake. Its moderate protein content ensures a soft yet sturdy crumb without becoming dense.
• Granulated Sugar: Sweetens the cake and contributes to browning and moisture retention.
• Brown Sugar: Adds moisture, a hint of molasses flavor, and helps create a richer texture, especially in the streusel topping.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise. Baking powder works quickly, while baking soda reacts with acidic ingredients (like yogurt) for extra lift.
• Salt: Enhances overall flavor and balances sweetness.
• Ground Cinnamon: Offers warmth and complements both blueberries and almonds.
• Butter (Unsalted): Adds richness, tenderness, and flakiness. Room-temperature butter blends smoothly into the batter.
• Eggs: Bind ingredients together, add structure, and contribute to leavening and color.
• Vanilla Extract: Deepens flavor and adds aromatic complexity.
• Plain Yogurt or Sour Cream: Increases moisture and tenderness while adding a slight tang that balances the sweetness.
• Fresh or Frozen Blueberries: The star ingredient. Fresh berries offer juiciness; frozen work well too (no need to thaw). Tossed in flour to prevent sinking.
• Almond Extract: Intensifies the nutty profile. Use sparingly—it’s potent!
• Sliced or Chopped Almonds: Used in the streusel and on top for crunch and visual appeal.
• Streusel Topping: A mix of flour, sugar, butter, cinnamon, and almonds that forms a crisp, flavorful crust.
• Optional Glaze: Powdered sugar, milk, and almond extract drizzled over the cooled cake for extra sweetness and shine.

Step-by-Step Recipe

Follow this detailed guide to bake a moist, flavorful Blueberry Almond Coffee Cake that will impress everyone at your table.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or 8×8-inch square baking dish and line the bottom with parchment paper for easy removal.
2. Make the Streusel Topping: In a small bowl, combine 1/3 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 3 tablespoons cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1/3 cup sliced or chopped almonds. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
4. Combine Wet Ingredients: In a large mixing bowl, beat 1/2 cup (1 stick) softened unsalted butter with an electric mixer until creamy, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract, beating until smooth. Mix in 1/2 teaspoon almond extract. Gradually add the dry ingredients alternately with 1/2 cup plain yogurt, starting and ending with dry ingredients. Mix until just combined—do not overmix.
5. Prepare Blueberries: Gently toss 1 1/2 cups fresh or frozen blueberries with 1 tablespoon flour to coat. This prevents them from sinking to the bottom of the cake.
6. Fold in Blueberries: Using a spatula, gently fold the floured blueberries into the batter until evenly distributed.
7. Assemble the Cake: Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Carefully add the remaining batter and smooth the top. Distribute the rest of the streusel evenly, pressing lightly into the surface. Sprinkle additional sliced almonds on top for decoration and crunch.
8. Bake: Place in the center of the preheated oven and bake for 40–48 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter). The top should be golden brown.
9. Cool: Let the cake cool in the pan for 15 minutes. If using a springform, remove the sides. Transfer to a wire rack to cool completely before glazing.
10. Glaze (Optional): Whisk together 1 cup powdered sugar, 1–2 tablespoons milk, and 1/4 teaspoon almond extract. Drizzle over the cooled cake in a zigzag pattern.
11. Serve: Slice and enjoy with coffee, tea, or as a sweet snack!

Tips for the Perfect Blueberry Almond Coffee Cake

• Room Temperature Ingredients: Ensure butter, eggs, and yogurt are at room temperature for a smoother, more uniform batter.
• Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten, leading to a tough cake.
• Coat Blueberries: Always toss berries in flour—even frozen ones—to prevent sinking and bleeding too much color.
• Use Cold Butter for Streusel: For a crumbly, bakery-style topping, use cold butter and avoid over-blending.
• Check Early: Ovens vary; start checking for doneness at 40 minutes. Insert a toothpick near the center—if it comes out clean, it’s done.
• Let It Cool: Cooling allows the cake to set. Cutting too soon can cause crumbling.
• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices briefly in the microwave for a warm treat.
• Freezing: Wrap unglazed cake tightly in plastic and foil; freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Variations and Customizations

This versatile recipe welcomes creative tweaks to suit dietary needs and flavor preferences:

• Lemon Zest Addition: Add 1 tablespoon lemon zest to the batter for a bright, citrusy contrast to the blueberries.
• Almond Flour Swap: Replace 1/4 cup of all-purpose flour with almond flour in the batter for a deeper nutty flavor and slightly denser texture.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.
• Dairy-Free Option: Substitute butter with vegan butter or coconut oil, and use dairy-free yogurt (e.g., almond or soy-based).
• Lower Sugar: Reduce sugar in the batter by 1/4 cup and omit the glaze for a less sweet version. Use monk fruit or erythritol as a sugar substitute.
• Add Crunch: Mix in 1/4 cup chopped walnuts or pecans along with the blueberries.
• Fruit Swaps: Try raspberries, blackberries, or diced peaches instead of blueberries. Adjust sugar based on fruit tartness.
• Stuffed Center: Add a layer of almond paste or frangipane between the two layers of batter for a luxurious twist.
• Muffin Form: Divide the batter into a lined muffin tin for individual portions. Bake at 350°F for 20–25 minutes.
• Spice It Up: Add a pinch of nutmeg or cardamom to the batter for a warm, aromatic depth.

Health Considerations and Nutritional Value

While Blueberry Almond Coffee Cake is a treat best enjoyed in moderation, it does offer some nutritional benefits thanks to its wholesome ingredients.

Nutritional Highlights:

• Blueberries: Packed with antioxidants, particularly anthocyanins, which support brain health and reduce inflammation. They’re also high in vitamin C, fiber, and manganese.
• Almonds: A good source of healthy monounsaturated fats, protein, vitamin E, magnesium, and fiber. They may support heart health and satiety.
• Yogurt: Adds probiotics (if using live-culture yogurt), calcium, and protein, contributing to gut and bone health.

Considerations:

• Sugar Content: This cake contains added sugars. Those monitoring blood sugar or following low-carb diets should consume it sparingly or modify the recipe with sugar alternatives.
• Calorie Density: Butter, sugar, and nuts make this cake calorie-rich. A typical slice (1/8 of cake) ranges from 300–400 calories depending on size and glaze.
• Portion Control: Serve smaller slices and pair with a protein-rich side (like Greek yogurt) to balance the meal.
• Allergens: Contains dairy, eggs, wheat, and tree nuts (almonds). Not suitable for those with these allergies unless modified.

To make a healthier version, consider reducing sugar, using whole wheat pastry flour, increasing fruit content, and skipping the glaze. Serve with fresh fruit on the side to enhance nutritional value.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup plain yogurt (or sour cream)
• 1 1/2 cups fresh or frozen blueberries, tossed with 1 tbsp flour

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cubed
• 1/3 cup sliced or chopped almonds
• Additional sliced almonds for topping

For the Glaze (Optional):

• 1 cup powdered sugar
• 1–2 tablespoons milk or almond milk
• 1/4 teaspoon almond extract

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or 8×8-inch baking pan.
2. To make streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Stir in almonds. Set aside.
3. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, beat softened butter until creamy. Add egg, vanilla, and almond extract; mix well.
5. Gradually add dry ingredients to wet ingredients in three parts, alternating with yogurt in two parts. Begin and end with dry ingredients. Mix until just combined.
6. Gently fold in floured blueberries.
7. Spread half the batter in the pan. Sprinkle with half the streusel. Top with remaining batter, then remaining streusel and extra almonds.
8. Bake 40–48 minutes until golden and a toothpick comes out clean.
9. Cool 15 minutes in pan, then transfer to a wire rack.
10. Whisk glaze ingredients and drizzle over cooled cake.
11. Slice and serve.

FAQ

Can I use frozen blueberries?
Yes! Use frozen blueberries directly—do not thaw. Toss them in flour first to prevent excess moisture and color bleed.

Why did my blueberries sink to the bottom?
This usually happens if berries aren’t floured or if the batter is too thin. Coating berries in flour helps them stay suspended.

Can I make this cake ahead of time?
Absolutely. Bake and store covered at room temperature for 2 days or freeze for longer storage. Glaze just before serving.

Is almond extract necessary?
It enhances the almond flavor significantly, but you can omit it or replace with extra vanilla if needed.

Can I use a different nut?
Yes! Try chopped walnuts, pecans, or hazelnuts in place of almonds for a different flavor profile.

Why is my cake dry?
Overbaking or overmixing the batter can lead to dryness. Stick to recommended bake times and mix only until combined.

Can I use a bundt pan?
Yes, but adjust baking time to 45–55 minutes and check for doneness. Grease the pan well to prevent sticking.

Is this cake suitable for vegetarians?
Yes, as written, it contains no meat or animal byproducts beyond dairy and eggs, making it vegetarian-friendly.

Summary

Indulge in the moist, fruity goodness of Blueberry Almond Coffee Cake, featuring plump blueberries, a buttery crumb, and a crunchy almond streusel topping. Perfect for breakfast, brunch, or dessert, this comforting cake pairs beautifully with coffee and brings warmth to any gathering.