Almond-Blueberry Coffee Cake

Normally I would not bake anything that would be considered out of season. However, we have a farm in S GA and during the summer months we have an abundance of blueberries. I think we have about eight blueberry bushes on our property, lucky me. We didn't plant them but they were there when we purchased the property and we always have a plethora of blueberries unless of course my husband forgets to fertilize in the Spring.

 

 

This past Summer was a good one in terms of the amount of blueberries we were able to get. I freeze them which enables me to enjoy our blueberries year round. I found this magazine while in the grocery store. After thumbing through it this recipe caught my eye.

 

You may have seen it and it may still available. This was the Jan/Feb issue of Bake magazine and I think this may be a new publication on the market now. It was filled with numerous recipes that I would like to try.

 

I couldn't wait to try this particular recipe and it did not disappoint. The almond flour gave it a nutty taste and the sour cream made it very moist. It also keeps for several days but in this house it was gone after one day, it was that good.

 





 

This was just before placing it in the oven for baking.

Almond-Blueberry Coffee Cake

Streusel:

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, softened
1/3 cup sliced almond

Cake:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/2 cup sour cream
1 1/2 cups fresh blueberries, divided
2 teaspoons coarse sugar

Preheat oven to 350* F. Spray a 9-inch round deep cake pan with baking spray with flour.

For the streusel: In a medium bowl, whisk together flour, sugar, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in almonds.

For the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat 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 extracts.

In a medium 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 1 1/4 blueberries, and top with remaining batter, smoothing top with an offset spatula. Top with remaining 1/4 cup blueberries, and sprinkle with streusel and coarse sugar.

Bake until a wooden pick inserted center comes out clean, 50 to 55 minutes. 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.

 

This was a simple little cake and one I will make time and time again. It's rich, moist, buttery and quite simply delicious. Instead of using a 9" round cake pan I used a fluted pan with a removable bottom. Only because of presentation but thought it would be easier to remove. It worked perfectly.

 

 

This little cake is not only a wonderful little breakfast cake but I think an excellent dessert as well. It can be finessed with additional blueberries, a dollop of freshly whipped cream and additional fruit.

 

I simply couldn't wait to dig in so I ate it all by itself, it was amazingly delicious.

 

 

It's Friday and I am sharing this post at  Foodie Friday.