Blueberry Bliss Almond Coffee Cake

$For the best Blueberry Almond Coffee Cake, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1 cup fresh blueberries - 1/4 cup slivered almonds (for topping) - 1 tablespoon powdered sugar (for dusting) These ingredients combine to create a delicious and moist cake with a delightful nutty flavor. You can enhance your cake with a few optional ingredients. Consider these: - Lemon zest for a fresh kick - A pinch of cinnamon for warmth - Chopped nuts for extra crunch These additions can elevate your cake, making it more unique and flavorful. Accurate measurements matter in baking. Here are some tips to help you: - Use dry measuring cups for flour and sugar. Scoop and level off the top. - For liquid ingredients, use a clear measuring cup and check at eye level. - Spoon almond flour into the cup without packing it down. These tips ensure your cake turns out perfect every time! {{ingredient_image_1}} First, turn on your oven. Set it to 350°F (175°C). While it heats, grab an 8-inch round cake pan. Grease the pan well with butter. Then, line the bottom with parchment paper. This paper helps the cake come out easily later. Next, take a medium bowl. Add in these dry items: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt Whisk these ingredients together until they blend well. Mixing them well helps the cake rise nicely. Now, grab a large bowl. Add 1/2 cup of softened butter. Use an electric mixer to beat it until it’s creamy. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon vanilla extract. After that, take the flour mix. Gradually add it to the butter mix. Alternate it with 1/2 cup buttermilk. Start and end with the flour. Mix just until combined. Be careful not to overmix; this keeps the cake soft. Now, it’s time for the blueberries! Gently fold in 1 cup of fresh blueberries into the batter. This step adds a burst of flavor. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Then, sprinkle 1/4 cup of slivered almonds on top for crunch. Place the cake in your preheated oven. Bake it for 35-40 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready. Once baked, let the cake cool in the pan for about 10 minutes. After that, carefully remove it and place it on a wire rack. Let it cool completely before serving. To get the best texture in your cake, you need to measure your flour right. Use the spoon and level method. Spoon flour into a measuring cup, then level it off with a knife. This helps avoid too much flour, which can make your cake dry. Also, remember to soften your butter. Soft butter mixes better and gives your cake a light texture. Overmixing can make your cake tough. To avoid this, mix just until the ingredients are combined. When you add the flour mixture and buttermilk, fold it in gently. Use a spatula to combine the batter. Stop mixing as soon as you no longer see dry flour. It's okay if there are a few lumps! The blueberries will also help keep the cake moist. Serve your Blueberry Almond Coffee Cake warm. This brings out the flavors and makes it taste fresh. A sprinkle of powdered sugar on top adds a touch of sweetness. For extra flair, add fresh blueberries and mint leaves on the side. Enjoy your cake with a cup of coffee or tea. This pairing enhances the taste and makes your meal feel special. Pro Tips Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries. Frozen berries can make the batter too wet. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps to create a smooth batter and ensures even baking. Don’t Overmix the Batter: Mix the batter until just combined. Overmixing can lead to a dense and tough cake instead of a light and fluffy texture. Cool Before Serving: Allow the cake to cool completely before dusting with powdered sugar. This prevents the sugar from melting into the cake and keeps it looking beautiful. {{image_2}} You can easily swap ingredients to match your diet. If you want a gluten-free cake, use gluten-free flour instead of all-purpose flour. For a dairy-free version, replace buttermilk with almond milk mixed with lemon juice. - Use coconut oil instead of butter for a vegan option. - Swap regular sugar with coconut sugar for a healthier sweetener. - For lower sugar, use a sugar substitute suitable for baking. You can add fun flavors to your cake. Try mixing in some lemon zest for a bright taste. Almond extract can give it a stronger nutty flavor. - Mix in spices like cinnamon or nutmeg for warmth. - Add a handful of chocolate chips for a sweet twist. - Fold in chopped nuts for extra crunch. Blueberries are great, but other fruits work well too. Raspberries pair nicely with almond flavors. - Try diced peaches for a summer vibe. - Add strawberries for a sweet and juicy bite. - Use apples and cinnamon for a cozy fall treat. Mix and match these ideas to create a coffee cake that fits your taste! To keep leftover coffee cake fresh, wrap it well. Use plastic wrap or foil. Store it in an airtight container. This will help keep moisture in and air out. Place it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. To freeze your blueberry almond coffee cake, first let it cool completely. Then slice the cake into portions. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer-safe bag. Squeeze out as much air as you can before sealing. The cake will stay fresh for up to three months in the freezer. When you’re ready to enjoy it, you can thaw it in the fridge overnight. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Heat it for about 10-15 minutes. This will keep the cake moist and warm. You can also use a microwave. Heat it for 15-20 seconds for a quick treat. Enjoy your slice with a cup of coffee for the best experience! Yes, you can use frozen blueberries. They work well in this cake. However, they may release more juice, making the cake a bit moister. To use frozen blueberries, do not thaw them. Just fold them directly into the batter. To make this coffee cake gluten-free, swap out the all-purpose flour for a gluten-free flour blend. Make sure the blend has xanthan gum for better texture. Keep the almond flour, as it adds a nice flavor and moisture. Great toppings include slivered almonds and powdered sugar. You can also try adding a drizzle of almond glaze. Fresh blueberries or whipped cream can add a nice touch too. These toppings enhance both flavor and presentation. The blueberry almond coffee cake stays fresh for about three days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, refrigerate it for up to a week or freeze it for two months. This article covered how to make a delicious blueberry almond coffee cake. We explored essential and optional ingredients, plus tips for measuring. You learned step-by-step instructions, from prepping the oven to serving suggestions. I shared variations for dietary needs and how to store leftovers. In the end, enjoy baking this cake and make it your own. Happy baking!$

Blueberry Bliss Almond Coffee Cake

A delightful coffee cake featuring fresh blueberries and a hint of almond flavor, perfect for breakfast or dessert.

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

1 cup all-purpose flour
0.5 cup almond flour
0.5 cup granulated sugar
0.5 teaspoon baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
0.5 cup buttermilk
1 cup fresh blueberries
0.25 cup slivered almonds (for topping)
1 tablespoon powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt until combined.
In a large bowl, beat the softened butter with an electric mixer until creamy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the slivered almonds evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar for an elegant finish.

Notes

Serve the cake on a decorative cake stand and garnish with a few fresh blueberries and mint leaves for a pop of color. Enjoy with a warm cup of coffee or tea!

Keyword almond, blueberry, coffee cake