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Best Blueberry Almond Coffee Cake (Soft & Buttery)

This Blueberry Almond Coffee Cake is soft, buttery, and packed with juicy blueberries in every bite. The almond flour gives it a rich bakery-style texture, while the crunchy almond streusel topping adds the perfect sweet finish. A delicious coffee cake for a breakfast treat or evening snack.
Prep Time20 minutes
Cook Time55 minutes
Cool Time30 minutes
Total Time1 hour 50 minutes
Course: Breakfast
Cuisine: American
Keyword: Almond, Almond Coffee Cake, Blueberry, Blueberry Coffee Cake, Breakfast, Breakfast Treat, coffee cake, Sweet treat
Servings: 12 slices

Ingredients

Almond Streusel Topping:

  • 4 tbsp unsalted butter, melted (56g)
  • 1/2 cup all purpose flour (60g)
  • 1/3 cup light brown sugar (70g)
  • 1/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup sliced almonds (45g)

Blueberry Almond Coffee Cake:

  • 1 cup all purpose flour, spoon and leveled, (125g)
  • 3/4 cup almond flour (75g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup white granulated sugar, (150g)
  • 1/4 cup light brown sugar, (50g)
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract or vanilla bean paste
  • 1/2 tsp almond extract
  • 1/2 cup sour cream (120g)
  • 1/4 cup whole milk, (60g)
  • 1 1/2 cups fresh blueberries, (210g)
  • 1 tbsp all purpose flour for tossing blueberries

Almond Glaze:

  • 3/4 cup powdered sugar (90g)
  • 2-3 tbsp whole milk (adjust for thickness)
  • tiny splash of almond extract, optional

Instructions

  • Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment.

Almond Streusel Topping:

  • In a bowl, combine flour, brown sugar, salt, cinnamon, melted butter, and sliced almonds. Mix until crumbly. Refrigerate while preparing batter.

Blueberry Almond Coffee Cake:

  • In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer with the paddle attachment or a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy.
  • Beat in eggs one at a time. Mix in vanilla and almond extract. Add sour cream and milk until combined.
  • With the mixer on low, slowly add the dry ingredients until combined.
  • Toss blueberries with 1 tbsp flour, then gently fold into batter.
  • Spread batter evenly into prepared pan. Sprinkle streusel topping evenly over the cake.
  • Bake for 55-65 minutes or until the center is set and a toothpick comes out with a few moist crumbs. Let cool at least 30 minutes before slicing.

Almond Glaze:

  • For the almond glaze, in a small bowl mix together the powdered sugar, milk, and almond extract until smooth and free of clumps. Drizzle over the coffee cake and enjoy.

Notes

  • The Almond Streusel Topping will clump together while in the refrigerator. Before placing on top of coffee cake batter, simply break apart to spread evenly on top. 
  • This recipe creates a very moist coffee cake. With that being said the bake time is long.
    • If you're coffee cake is browning on the top, you can place tinfoil to cover for the last 30 minutes of baking. 
  • If you don't want the Almond Glaze to finish the breakfast treat, you can dust powdered sugar on top or keep plain. It's your kitchen! :)
  • See above paragraph if wanting to use frozen blueberries.