Blueberry Almond Coffeecake
This Blueberry Almond Coffeecake is ultra moist and flavorful, packed with blueberries and topped with almonds and icing.
These days I frequently seem to find a bag of frozen blueberries hidden in my freezer. This recipe for Blueberry Almond Coffeecake is the perfect way to use them up! It is super moist and flavorful with blueberries, almonds and sour cream.
Ingredients needed
- unsalted butter
- brown sugar & confectioner’s sugar
- egg
- almond extract
- all purpose flour
- baking soda & baking powder
- sour cream
- fresh blueberries
- sliced almonds
- milk
For a touch of extra flavor, I added Lorann Oils Sweet Butter Dough emulsion to my icing and it tasted phenomenal. Be sure to drop by Cozy Country Living for more delicious recipes from Shannon.
Freeze the extra cake for an easy breakfast later
This recipe makes two 8-inch round cakes. If you’d like to freeze the extra cake, prepare as usual, and after the glaze is completely dry, store in a freezer friendly container or plastic bag.
Looking for more breakfast recipes? Check these out!
- Bacon Cinnamon Rolls
- Caramel Cinnamon Rolls
- Moist Pumpkin Banana Loaf
- Spinach Cream Cheese Quiche
- Breakfast Puff Pastry Turnovers
Blueberry Almond Coffeecake
Equipment
- 2 8 Inch Round Baking Pan
Ingredients
For the coffeecake:
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp. almond extract
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced almonds
For the glaze:
- 1 cup confectioner’s sugar
- 1/2 tsp. almond extract
- 1 1/2 tbsp. milk
Instructions
- Preheat your oven to 350-f degrees. Spray (2) 8 or 9 inch cake pans with non stick cooking spray and line with parchment paper if desired and set aside.
- With a stand mixer, beat the butter and sugar together until fluffy. Add the egg and the almond extract and beat well.
- Sift the dry ingredients and alternate them with the sour cream, and mix until everything is well incorporated. With a stirring spoon, gently fold in the fresh blueberries. Evenly add the batter to the 2 cake pans and spread.
- Sprinkle the sliced almonds on top of the 2 cakes and bake for 20-22 minutes or until a tooth pick inserted into the cake comes out clean. Remove from the oven, carefully take a knife and go around the edge of the cakes to make sure it isn’t sticking to the sides of the pan and let the cakes rest in the pans for 15 minutes. When the cakes have cooled a bit you can remove them to a cooling rack to finish cooling.
- After the cakes have cooled, combine the glaze ingredients and whisk together until smooth.
- Drizzle the glaze across the 2 cakes and let it dry.
- Note: If freezing, prepare as usual, and after the glaze is completely dry, store in a freezer friendly container or plastic bag.
Notes
Nutrition
This cake looks moist, delicious and very moreish! I love blueberries and baked in a cake they become their own little pods of jam. Yummy. Sammie http://www.feastingisfun.com
My husband dried this, and the batter is REALLY stiff — stiffer than biscuit dough even. I've no idea how to fold blueberries into it.
Hi Katrina – I double checked that I had the recipe amounts correct. I'm not sure what happened when your husband made this that would make it that dry. I didn't have that problem. Perhaps an ingredient was skipped or the wrong amount was put in.
TRIED! Not dried. My husband TRIED this.
This looks sooo good! Can you use frozen blueberries instead of fresh?
Yep I think that would work fine.
Made this today and used blueberries that I picked and had frozen. It was easy to make and came out beautifully!! Very moist and delicious! Thanks for this recipe, will definitely make again.
Happy to hear that Lynn 🙂
I don’t have 8 inch cake pans. Could this be made in a 9″x13″ pan?
Can this be made and baked in a 9×13 pan just cooking it longer? If so…..how much longer would you cook it?