Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake

A light, fluffy and moist blueberry coffee cake with notes of almond and citrus!

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ingredients

For the cake:

• 1 1/2 cups, all-purpose flour
• 1/2 cup almond flour (or 1/2 cup all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon orange zest (or lemon zest) (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup almond milk (or whole milk)
• 3/4 cup sour cream
• 1 1/2 cups blueberries

For the topping:

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons unsalted butter, room temperature
• 1/3 cup sliced almonds

For the drizzle:

• 1/2 cup powdered/confectioners/icing sugar
• 1 tablespoon fresh orange juice (or lemon juice or milk)
• 1/2 teaspoon vanilla extract (optional)

directions

For the cake:

1. Mix the flours, baking powder, baking soda, and salt and set aside.
2. Beat the butter and sugars until light and fluffy.
3. Beat in the eggs, one at a time, before beating in the zest, vanilla extract, almond extract, milk, and sour cream.
4. Mix the flour mixture into butter mixture.
5. Gently mix the blueberries into the batter and pour into a greased 10 inch springform pan.
6. Sprinkle the crumb topping on.
7. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60 minutes.
8. Let cool, drizzle on the icing sugar to taste, slice and enjoy!

For the topping:

9. Mix the flour, sugar, butter and almonds until crumbs form.

For the drizzle:

10. Mix the powdered sugar, and vanilla extract until smooth.

Nutrition Facts: Calories 354, Fat 18g (Saturated 8g, Trans 0), Cholesterol 67mg, Sodium 262mg, Carbs 44g (Fiber 1g, Sugars 27g), Protein 5g

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