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by on October 22nd, 2014

Blueberry Almond Coffee Cake

Have a cup of tea to go with this Blueberry Coffee Cake

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I was looking on Pinterest one day for something to do with all these blueberries I still have in my freezer and came across this recipe from Cozy Country Living. I did add some lemon and lemon zest to the recipe just because I feel like lemon goes really well with blueberry recipes.

The picture of the coffee cake also looked delicious since it was baked in round pans instead of an oblong pan like most coffee cakes are baked in.

A hoarder of frozen berries I am. I have to admit I either pick a ton of the things or when they are on sale for $1/carton I buy like $40 worth and then vacuum seal them thinking I will use them for smoothies etc during the year and then all of a sudden it’s time for new berries to be picked and I still have some left from last season.

The only think I don’t like about using frozen blueberries in baked goods is that I end up with purple dough. Even though purple IS my favorite color I would rather my cakes/breads etc. be speckled with the fruit rather than take on the color and tint my dough. Whatever happens when it gets mixed and baked, it’s still delicious in the end.

King Arthur Flour offers a secret to baking with frozen berries. They say to rinse your frozen berries with cool water until the water runs clear and then pat dry with paper towels. They showed several examples on their website with the berries being used both ways and you can really tell the difference — I should never have purplish/green blueberry baked goods again.

I took these cakes to my craft circle on Tuesday to be shared with whoever can get to them first.  Like I’ve said before, I love people trying the things I bake and if they like them, then I can persuade them to look at the blog.

BLAST FROM THE PAST:  Butter Scrumptious Coffee Cake  was a cake my grandmother use to make all the time because she knew how much we loved it.  Well, I took this to craft circle yesterday and just about everyone who took a piece came over and told me it was wonderful.  I hope you will try it.  If you have leftovers, microwave for a few seconds to bring back the out of oven deliciousness. These freezes great; just cut into pieces and wrap, freeze, and thaw when ready for a snack.

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My blueberries were frozen so I had to rinse and dry them. Try fresh and you may not have a problem with bleeding.

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After dividing up your batter into the two prepared pans, spoon out to even batter.

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Sprinkle almonds over the cakes before putting in oven.

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Blueberry Almond Coffee Cake
(adapted from Cozy Country Living.com)

1/2 c. unsalted butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. almond extract
zest and juice of one lemon
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
1 1/2 cups fresh blueberries
1/2 cup sliced almonds

For the Glaze:
1 cup confectioner’s sugar
1/2 tsp. almond extract
1 1/2 tbsp. milk

Pre heat your oven to 350 degrees. Spray (2) 8 or 9 inch cake pans with non stick cooking spray and line with parchment paper if desired and set aside.

In your Kitchen Aid Mixer, beat the butter and sugar together until fluffy. Add the egg and the almond extract and beat well.

Sift the dry ingredients and alternate them with the sour cream, and mix until everything is well incorporated. By hand, gently add and fold in the fresh blueberries. Evenly add the batter to the 2 cake pans and spread.

Sprinkle the sliced almonds on top of the 2 cakes and bake for 20-22 minutes or until a tooth pick inserted into the cake comes out clean. Remove from the oven, carefully take a knife and go around the edge of the cakes to make sure it isn’t sticking to the sides of the pan and let the cakes rest in the pans for 15 minutes.

When the cakes have cooled a bit you can remove them to a cooling rack to finish cooling.

After the cakes have cooled, combine the glaze ingredients and whisk together until smooth. Drizzle the glaze across the 2 cakes and let it dry. Slice and serve!

Each cake serves 6 to 8.

*If freezing, prepare as usual, and after the glaze is completely dry, store in a freezer friendly container or plastic bag.

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4 comments to Blueberry Almond Coffee Cake

  • Janet Russell

    I had total right knree replacement on 10/6/14 and am blessed to have Sherry as my friend and mentor! After I came home, Sherry kept appearing (magically) with goodies to eat! At first, NO FOOD tasted great. But, I am healing! This morning, my breakfast was scrambled eggs with a slice of bacon plus A Warmed Slice of Blueberry Almond Coffeecake! Wow, I am in culinary heaven….think I will be able to ‘climb Mt. everestt at rehab today! Sherry, the cooking saint…..thanks for the great coffee cake. Now my husband and I have to wrestle for the remaining slices. Glad to have your recipe. Thanks for the great foods and your friendship. Janet

  • Thanks, Janet for the kind comments. I love having people enjoy my food. I do sometimes make missteps in recipes but they very seldom show up here. I’m glad my some of my food is starting to help you heal. Maybe you need some more baby back ribs??

  • Rusty Spur

    How about sharing how much lemon juice and zest you added? to

  • Sorry Rusty, I went back and add the ingredient. I used the zest and juice of one lemon.

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