Blueberry Almond Coffee Cake is a delightful treat that combines the sweetness of fresh blueberries with the nutty flavor of almonds, making it the perfect accompaniment to your morning coffee or an afternoon snack. This easy-to-follow recipe will guide you through the steps to create a moist and flavorful coffee cake that everyone will love. Whether you’re hosting a brunch or simply craving something sweet, this blueberry almond coffee cake will surely impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup sliced almonds
- 1 tablespoon lemon juice
Instructions
- Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Fold in the blueberries: Gently fold in the fresh blueberries and half of the sliced almonds into the batter, being careful not to break the berries.
- Pour into the pan: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the remaining sliced almonds on top for added crunch and flavor.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dusting of powdered sugar if desired.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
What can I substitute for sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk as a substitute for a similar texture and flavor.
How should I store the blueberry almond coffee cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I add other nuts to the coffee cake?
Absolutely! Feel free to substitute or add walnuts or pecans for a different nutty flavor in your blueberry almond coffee cake.