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- 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. - 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. - 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. {{ingredient_image_2}} - 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 - 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. - 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. - 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. - 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. - 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. {{image_4}} 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. 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. 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. 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. 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. 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! 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. 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. 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 baking!

Blueberry Bliss Almond Coffee Cake

A delightful coffee cake featuring fresh blueberries and almond flour, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

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.

Notes

Elevate your serving by placing the cake on a decorative cake stand. Garnish with fresh blueberries and mint leaves.
Keyword almond, blueberry, coffee cake