My family often asks for coffee cake, but I find the typical overly sweet versions unappealing. However, I realized they crave the delightful crunch of cinnamon-nut streusel, which I can absolutely support. It’s especially true with my latest spring favorite that I’ve baked multiple times this month.

blueberry almond coffee cake

This cake draws inspiration from a blueberry recipe in a fantastic cookbook that never disappoints. It features a blend of almond and all-purpose flour, enriching its flavor, and the author describes her creation as:

“basically one giant muffin top in sliceable cake form.”

I transformed it into a coffee cake by layering a streusel mix of toasted walnuts, brown sugar, cinnamon, and salt within and on top of the cake before baking. While I adore the original, this coffee cake version elevates it to a new level reminiscent of classic breakfast treats.

eating blueberry almond coffee cake

Frozen blueberries work best in this recipe since they maintain their shape when mixed into the batter, preventing the cake from turning entirely blue. I always keep them in my freezer for spontaneous baking. Plus, this cake stays moist for at least three days wrapped in foil. Just warm slices in the oven and top with fresh whipped cream for an indulgent treat. Ready for the recipe? Let’s get started!

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Ingredients

  • nonstick spray
  • 3/4 cup (1 1/2 sticks) butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup almond flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 2 cups frozen blueberries

for the streusel topping:

  • 3/4 cup toasted walnuts or pecans, chopped
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375 degrees. Coat a 9-inch springform pan with nonstick spray.
  2. Prepare the streusel by mixing the nuts, brown sugar, cinnamon, and salt in a small bowl.
  3. In an electric mixer, cream the butter and both sugars on medium-high speed until light and fluffy, roughly 4 minutes.
  4. Add the eggs, one at a time, ensuring to scrape down the bowl between additions. Incorporate both extracts and beat on high until the mixture is pale yellow and increased in volume, about 5 minutes.
  5. In a separate bowl, mix the flours, baking powder, cinnamon, and salt with a fork, then add to the mixer on low speed. Blend until no flour remains visible. Gently fold in 1 1/2 cups of blueberries.
  6. Pour half the batter into the prepared pan. Sprinkle half the streusel on top, followed by the remaining batter. Top with the remaining blueberries and streusel, then place in the oven.
  7. Bake until golden brown and the edges slightly pull away from the pan, about 45 minutes.
  8. Once baked, let it cool before removing from the springform pan. Slice and enjoy with whipped cream!