Blueberry-Almond Coffee Cake


I don’t buy berries that often, especially out of season, but when I do I want them to live up to the hype. They should be juicy, plump, and have just the right ratio of tartness to sweetness. But, like many things in life, you can’t always believe (or trust) the hype. So when life serves you a pint of so-so berries, and you’re faced with what feels like an overwhelming serving of disappointment, just bake with them because a loving dose of butter and sugar really can do wonders.

Blueberry-Almond Coffee Cake

1 2/3 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 tsp. pure vanilla extract

1/2 tsp. almond extract

1 cup light sour cream

1/2 cup low-fat milk

1 cup blueberries


1/2 cup brown sugar

1/4 cup slivered almonds

1 tsp. ground cinnamon

2 Tbsp. all-purpose flour

1/2 stick of butter, chilled and cut into small pieces

1. Combine first four ingredients in a bowl; set aside. In a medium-size mixing bowl, beat butter until fluffy. Add sugar until well combined. Add eggs, one at a time, until well incorporated into butter-sugar mixture; add extracts and mix.

2. Add sour cream, milk, and flour mixture to mixing bowl and mix until smooth. Add blueberries, mix, and spoon batter into a buttered 9-inch square baking pan.

3. In the same bowl used for the flour mixture, make the topping by combining all of the topping ingredients except for the butter; mix until well combined. Add butter pieces and blend with topping ingredients until small pieces of butter are evenly distributed throughout topping ingredients.

4. Evenly sprinkle topping mixture over batter and bake in a 350° oven for 40 minutes, or until cake is evenly browned and a toothpick inserted in the center comes out clean.