Blueberry Almond Coffee Cake
A delicious coffee cake made with fresh blueberries and crunchy almonds. Moist, flavorful, and just the right amount of sweetness.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- ½ cup slivered almonds
For the Topping:
- ¼ cup sugar
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mix well.
- Add the dry ingredients to the wet ingredients, alternating with sour cream. Stir gently.
- Fold in the blueberries and slivered almonds.
- Pour batter into the pan.
- Mix sugar and sliced almonds, then sprinkle over the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 6%
- Magnesium: 4%
Additional Notes/Tips
- You can swap fresh blueberries for frozen ones, but make sure to gently fold them in to avoid mush.
- For extra crunch, top the cake with more almonds or a sprinkle of cinnamon.
- This cake can be stored in an airtight container for up to 3 days.