Best 3 Blueberry Almond Coffee Cake Recipes
Indulge in the delightful Blueberry Almond Coffee Cake, a symphony of flavors that will tantalize your taste buds. This classic coffee cake recipe is elevated with the addition of juicy blueberries and crunchy almonds, creating a perfect balance of sweetness, tartness, and nutty goodness. With three variations to choose from, including a gluten-free option, this recipe caters to diverse dietary preferences.
The original Blueberry Almond Coffee Cake is a timeless treat, featuring a moist and tender crumb studded with plump blueberries and topped with a crunchy almond streusel. For those with gluten sensitivities, the Gluten-Free Blueberry Almond Coffee Cake offers a delicious alternative, using almond flour and coconut flour to create a light and fluffy cake. Finally, the Blueberry Almond Crumb Cake takes indulgence to the next level with a buttery crumb topping that adds an extra layer of texture and flavor.
These Blueberry Almond Coffee Cake variations are perfect for any occasion, from cozy brunches to festive gatherings. Their combination of sweet, tart, and nutty flavors is sure to be a hit with friends and family alike. So gather your ingredients and let's embark on a delightful baking journey!
BLUEBERRY ALMOND COFFEE CAKE
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 252mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)
I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!
Provided by Amberngriffinco
Categories Breads
Time 41m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
- Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
- Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
- Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
- 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.
RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!
Provided by kristinlwilliams
Categories Breads
Time 55m
Yield 1 coffeecake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
- Add to the flour mixture, stirring just until moist.
- Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Top with raspberry (or blueberry) mixture.
- Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
- Bake at 350°F for 40 minutes. Let cool slightly.
- Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
Nutrition Facts : Calories 181.9, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.9, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
Tips:
- To ensure the cake has an even texture, make sure all ingredients are at room temperature before mixing.
- To avoid over-mixing, only mix the batter until the ingredients are just combined. Over-mixing can result in a tough cake.
- For a tender and moist crumb, do not over-bake the cake. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- For a streusel topping that is golden brown and crispy, make sure to use cold butter and flour. You can also add a sprinkle of brown sugar or cinnamon for extra flavor.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Conclusion:
With its moist and tender crumb, sweet and tangy blueberry filling, and crunchy streusel topping, this Blueberry Almond Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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