Almond-Blueberry Coffee Cake
Makes 1 (9-inch) cake
  • Streusel:
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon (0.75 grams) kosher salt
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ⅓ cup (38 grams) sliced almonds
  • Cake:
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¼ cups (156 grams) all-purpose flour
  • ¼ cup (24 grams) almond flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup whole milk
  • ½ cup sour cream
  • 1½ cups fresh blueberries, divided
  • 2 teaspoons (10 grams) coarse sugar
  1. Preheat oven to 350°F. Spray a 9-inch round deep cake pan with baking spray with flour.
  2. For streusel: In a medium bowl, whisk together flour, sugar, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in almonds.
  3. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in extracts.
  4. In a medium bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour half of batter into prepared pan. Sprinkle with 1¼ cups blueberries, and top with remaining batter, smoothing top with an offset spatula. Top with remaining ¼ cup blueberries, and sprinkle with streusel and coarse sugar.
  5. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.
Recipe by Bake from Scratch at