Blueberry Almond Coffee Cake Delightfully Simple Treat
Welcome to a delicious journey where simple ingredients meet delightful flavor! My Blueberry Almond Coffee Cake is an easy treat that’s perfect for any occasion. With juicy blueberries, crunchy almonds, and a touch of sweetness, it’s sure to win hearts. Whether enjoyed with morning coffee or as a snack, this recipe combines rich taste with simple steps. Let’s dig into the ingredients and get baking!
Why I Love This Recipe
- Delicious Flavor Combination: The blend of juicy blueberries and nutty almond flour creates a delightful flavor profile that is both comforting and refreshing.
- Easy to Make: This cake comes together quickly with simple steps, making it perfect for bakers of all skill levels.
- Perfect for Any Occasion: Whether it’s a brunch gathering or a cozy afternoon treat, this cake fits seamlessly into any setting.
- Visually Appealing: The vibrant blueberries and elegant powdered sugar dusting make this cake a stunning centerpiece on any dessert table.
Ingredients
Dry 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
The dry ingredients create the base of our cake. The mix of all-purpose and almond flours gives a great texture. Granulated sugar adds sweetness and helps with browning.
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
The wet ingredients bring moisture and flavor. Softened butter helps the cake rise and makes it rich. Eggs bind the ingredients. Vanilla adds a lovely aroma. Buttermilk gives a slight tang and keeps the cake moist.
Additional Ingredients
- 1 cup fresh blueberries, rinsed and drained
- 1/4 cup slivered almonds, plus extra for garnish
- 1 tablespoon powdered sugar, for dusting
Blueberries burst with flavor and color. They add sweetness and moisture to each bite. Slivered almonds provide crunch and a nutty taste. Dusting with powdered sugar adds a nice finish and makes the cake look special.
Step-by-Step Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, mix together:
- 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
Mixing the Batter
- In a large bowl, cream together:
- 1/2 cup unsalted butter
- Beat the butter until creamy and light, about 2-3 minutes.
- Add in 2 large eggs, one at a time, mixing each in well.
- Stir in 1 teaspoon vanilla extract.
- Gradually mix in the dry ingredients with 1/2 cup buttermilk. Start and end with dry ingredients.
- Mix just until combined; do not overmix.
- Carefully fold in 1 cup fresh blueberries using a spatula.
Baking the Cake
- Pour the batter into the prepared cake pan.
- Smooth the top and sprinkle with 1/4 cup slivered almonds.
- Bake in the oven for 35-40 minutes.
- The cake is done when the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes.
- Run a knife around the edges, invert onto a wire rack, and let it cool completely.
- Once cooled, dust the top with 1 tablespoon powdered sugar for a lovely finish.
Tips & Tricks
Baking Tips
- Achieving the perfect texture: Start with room temperature butter and eggs. This helps create a light and fluffy cake. Cream the butter until it’s light, then add eggs slowly. This adds air and helps with rise.
- Avoiding overmixing: Mix until just combined. Overmixing makes the cake dense. Gently fold in the dry ingredients and buttermilk. This keeps the cake tender and soft.
- Best practices for folding in blueberries: Use a spatula to fold in blueberries. This keeps them whole and prevents crushing. Be gentle to avoid breaking the berries, which can color the batter.
Serving Suggestions
- Presentation tips for serving: Place the cake on a pretty stand. Dust with powdered sugar for a nice finish. Add fresh blueberries and mint for color. This makes your cake look inviting and delicious.
- Recommended beverages to pair with the cake: Serve with coffee or tea for a cozy treat. A glass of milk also works well. These drinks match the cake’s sweet and nutty flavor.
Common Mistakes
- Overbaking the cake: Keep an eye on the time. Test with a toothpick. If it comes out clean, the cake is ready. Overbaking can dry it out and affect taste.
- Incorrect oven temperature: Always preheat the oven. Use an oven thermometer if needed. An oven that’s too hot or too cool can change how the cake bakes. This can lead to uneven texture and taste.
Pro Tips
- Use Fresh Blueberries: Fresh blueberries will give you the best flavor and texture. If using frozen, toss them in a bit of flour to prevent them from sinking in the batter.
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps create a smoother batter and contributes to a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Cool Before Serving: Allow the cake to cool completely before slicing. This helps the cake set and makes it easier to cut clean slices.
Variations
Flavor Enhancements
You can change the taste by adding lemon zest. Just a teaspoon brightens the cake. It gives a fresh twist that pairs well with blueberries. You might also try spices like cinnamon. A pinch adds warmth and depth, enhancing the overall flavor.
Alternative Nut Options
If you want different nuts, try using hazelnuts or walnuts. They provide a unique crunch and flavor. For those avoiding nuts, make a nut-free version. Just skip the slivered almonds. The cake will still be delicious and moist.
Dietary Alternatives
For gluten-free options, swap the all-purpose flour with a gluten-free blend. Ensure the blend works well for baking. If you want a vegan cake, replace eggs with flax eggs. Use plant-based butter and almond milk for buttermilk. These swaps let everyone enjoy this tasty treat.
Storage Info
Short-term Storage
To keep your blueberry almond coffee cake fresh, let it cool completely. After cooling, cover it tightly with plastic wrap or place it in an airtight container. This helps to keep the cake moist. Store it in the fridge for up to 3 days.
Long-term Storage
If you want to save some for later, you can freeze the coffee cake. Wrap each slice in plastic wrap and then place it in a freezer bag. This will keep the cake fresh for up to 3 months. When you’re ready to eat it, just take it out of the freezer. Let it thaw in the fridge overnight. To reheat, pop it in a 350°F oven for about 10-15 minutes. This will restore its delicious taste and warm texture.
Shelf Life
How long does the cake last? If stored properly, the cake can last about 3 days in the fridge. For frozen cake, it can stay good for up to 3 months. Watch for signs of spoilage like mold or an off smell. If you notice either, it’s best to toss it out. Enjoy your cake while it’s at its best!
FAQs
What can I substitute for buttermilk?
You can use plain yogurt or milk mixed with vinegar. For each cup of buttermilk, use:
- 1 cup plain yogurt, or
- 1 cup milk plus 1 tablespoon vinegar or lemon juice.
These options will add a similar tangy flavor.
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this cake. Here are some tips:
- Do not thaw the blueberries before baking.
- Toss them in a bit of flour to prevent sinking.
This helps keep them evenly spread in the batter.
Is it possible to make this cake ahead of time?
Yes, you can make this cake ahead of time. Follow these best practices:
- Bake and cool the cake completely.
- Wrap it tightly in plastic wrap to keep it fresh.
- Store it in the fridge for up to three days.
You can also freeze it for longer storage.
This blog post covered everything you need for a delicious coffee cake. We broke down the ingredients into dry, wet, and extra items to add flavor. You learned step-by-step how to mix, bake, and cool the cake.
Remember to follow the tips for the best texture and avoid common mistakes. Feel free to try variations that suit your taste or dietary needs. With proper storage, your cake can last a while. Enjoy every bite, and happy bakin
Blueberry Bliss Almond Coffee Cake
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 to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 cup fresh blueberries, rinsed and drained
- 1/4 cup slivered almonds, plus extra for garnish
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing the sides and bottom. For easier cake removal later, line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Whisk these ingredients together until they are well incorporated and set aside.
- Cream Butter and Eggs: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes creamy and light, about 2-3 minutes. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, stir in the vanilla extract.
- Combine Ingredients: Gradually incorporate the dry flour mixture into the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing gently until the batter is just combined. Be careful not to overmix, as this can affect the cake's texture.
- Add Blueberries: Carefully fold in the fresh blueberries into the batter using a spatula, ensuring they are evenly distributed without crushing them.
- Prepare for Baking: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the slivered almonds generously over the top for added crunch and flavor.
- Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes. It is done when the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, gently run a knife around the edges before inverting it onto a wire rack to cool completely.
- Finish and Serve: Once cooled, dust the top of the cake with powdered sugar for a touch of elegance.
![To make your chocolate chip banana bread, you need these key ingredients: - 2 ripe bananas, thoroughly mashed - 1/3 cup coconut oil, melted - 1 teaspoon pure vanilla extract - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs at room temperature - 1 teaspoon baking soda - 1/4 teaspoon fine salt - 1 1/2 cups all-purpose flour - 1/2 cup semi-sweet or dark chocolate chips - 1/4 cup walnuts or pecans, chopped (optional) Each ingredient plays a vital role in crafting a moist and tasty loaf. Ripe bananas add sweetness and moisture. Coconut oil gives a rich flavor and a soft texture. The sugars create that perfect crust while the eggs help bind everything together. You can personalize your chocolate chip banana bread with fun add-ins. Here are some ideas: - Chopped nuts for crunch - Dried fruits like cranberries or raisins - A sprinkle of cinnamon for warmth - Peanut butter or nutella swirls for extra richness Feel free to mix and match! These add-ins can bring new flavors and textures to your bread. Using high-quality ingredients makes a big difference. Choose ripe bananas; they should be spotty and soft. Fresh eggs bring richness and flavor. Use pure vanilla extract for the best taste. For the oils, opt for organic coconut oil if possible. Quality flour helps create the right texture. Remember, great ingredients lead to great results! For the full recipe, check out the [Full Recipe]. Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Next, grab a 9x5 inch loaf pan. Lightly grease it with cooking spray or butter. You can also use parchment paper to line the pan. This makes removing the banana bread easier. In a large mixing bowl, take 2 ripe bananas and mash them well. You want them smooth with no lumps. Then, add 1/3 cup of melted coconut oil. Mix them together until they blend into a creamy base. This combination gives your bread moisture and flavor. Add 1 teaspoon of pure vanilla extract, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar to the banana mix. Stir until it’s smooth. Now, crack in 2 large eggs. Mix well after each egg. Then, sprinkle 1 teaspoon of baking soda and 1/4 teaspoon of fine salt over the mix. Stir gently. Next, sift in 1 1/2 cups of all-purpose flour. Fold it in carefully. Don’t overmix; this keeps your loaf tender. Finally, gently fold in 1/2 cup of semi-sweet or dark chocolate chips. If you like, add 1/4 cup of chopped nuts too. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 55-65 minutes. It’s done when a toothpick comes out clean or with a few crumbs. Let the bread cool in the pan for 10 minutes. Then, carefully move it to a wire rack to cool completely. This cooling step helps set the flavors. For the full recipe, refer to the section above. To get the best texture, use ripe bananas. The riper, the better! They must be soft and spotty. This way, you get a sweet and moist bread. Mash them well to avoid lumps. Mix ingredients gently after adding the flour. Over-mixing can make your bread tough. Aim for a light, fluffy loaf. Keep your banana bread fresh by wrapping it tightly. You can use plastic wrap or foil. Store it at room temperature for up to four days. If you want it to last longer, place it in the fridge for about a week. To keep it even longer, freeze it. Slice it before freezing for easy serving. Just make sure to wrap each slice well. Serve your chocolate chip banana bread warm. It tastes best right out of the oven! Add some butter on top for richness. You can also sprinkle powdered sugar for a sweet touch. For extra fun, top with fresh banana slices or more chocolate chips. This makes it look pretty and taste even better! For the complete recipe, check out the Full Recipe section in this article. {{image_4}} You can enjoy chocolate chip banana bread without gluten. Use a gluten-free flour blend. This blend works well as a one-to-one substitute. Make sure it has xanthan gum. This helps bind the ingredients. The flavor stays rich and delicious. Just follow the same steps as in the Full Recipe. You will love the texture and taste. For a vegan version, swap eggs for flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use non-dairy milk and coconut oil as well. This keeps the bread moist and soft. You can still add chocolate chips, just choose dairy-free ones. You can add your favorite spices for extra flavor. Cinnamon and nutmeg pair well with bananas. A pinch of each can make a big difference. You can also try almond or coconut extract. These extracts add depth. Experiment to find your favorite combo. Each twist makes the bread unique and fun. To keep your chocolate chip banana bread fresh, store it at room temperature. Wrap it tightly in plastic wrap or foil. This helps keep moisture in. Place it in a cool, dry spot, away from direct sunlight. If you prefer, you can also use an airtight container. This will help maintain its soft texture and rich flavor. Freezing is a great option if you want to save some for later. First, let the banana bread cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This extra layer prevents freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. Reheating banana bread can bring back its lovely warmth. You can use a toaster oven or a conventional oven. Preheat your oven to 350°F (175°C). Slice the bread and place it on a baking sheet. Heat for about 5-10 minutes. If you want a softer texture, cover it with foil. You can also pop a slice in the microwave for about 10-15 seconds. Enjoy it warm for a cozy treat! Your chocolate chip banana bread is done when a toothpick comes out clean. Insert it in the center. If it has a few crumbs, that is fine too. The bread usually bakes for 55-65 minutes. The top should look golden brown. Yes, you can substitute some ingredients. For example, use olive oil instead of coconut oil. You can also swap brown sugar for maple syrup. Make sure to adjust the amounts as needed for the best results. Chocolate chip banana bread lasts about 3-4 days at room temperature. Store it in an airtight container. For longer storage, keep it in the fridge for a week. You can also freeze it for up to 3 months. You can use applesauce or mashed bananas as egg substitutes. Use 1/4 cup of applesauce or 1/2 banana for each egg. Both options keep the bread moist and flavorful. This chocolate chip banana bread stands out because of its rich flavors. The combination of ripe bananas and chocolate chips creates a sweet treat. Using coconut oil adds a subtle depth to the taste. The option to add nuts gives extra texture. You can find the complete recipe in the Full Recipe section. This blog post covered how to make delicious chocolate chip banana bread. We discussed key ingredients, optional add-ins, and the importance of ingredient quality. I shared step-by-step instructions to guide you through the baking process. We explored tips for the perfect texture, storage methods, and fun variations like gluten-free and vegan options. With these insights, you can easily bake this treat and impress everyone. Enjoy your baking journey!](https://dishtreats.com/wp-content/uploads/2025/06/ff2d306f-7b8f-4bb2-a8a5-5e2882fba681-768x768.webp)