Best 3 Blueberry Almond Coffee Cake Recipes
Searching for a delightful morning treat or a perfect afternoon snack? Look no further! In this article, we'll embark on a journey of flavors, guiding you through the steps of creating a delectable blueberry almond coffee cake. Perfectly combining the sweet, juicy burst of blueberries, the nutty crunch of almonds, and the warm, comforting aroma of coffee, this culinary masterpiece will tantalize your taste buds and leave you craving for more. So, gather your ingredients, preheat your oven, and get ready to indulge in a truly exceptional treat!
Let's cook with our recipes!
BLUEBERRY ALMOND COFFEE CAKE
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 252mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)
I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!
Provided by Amberngriffinco
Categories Breads
Time 41m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
- Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
- Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
- Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
- 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.
RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!
Provided by kristinlwilliams
Categories Breads
Time 55m
Yield 1 coffeecake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
- Add to the flour mixture, stirring just until moist.
- Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Top with raspberry (or blueberry) mixture.
- Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
- Bake at 350°F for 40 minutes. Let cool slightly.
- Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
Nutrition Facts : Calories 181.9, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.9, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
Tips:
- For a moist and tender crumb, use buttermilk and sour cream in the batter.
- To enhance the blueberry flavor, use fresh or frozen blueberries and toss them in a little bit of flour before adding them to the batter.
- For a crunchy topping, combine butter, brown sugar, flour, and chopped almonds.
- For a streusel topping, combine flour, sugar, butter, and spices like cinnamon or nutmeg.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- Bake the coffee cake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool for at least 15 minutes before serving.
Conclusion:
Blueberry almond coffee cake is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. With its moist and tender crumb, sweet and tangy blueberries, and crunchy almond topping, this coffee cake is sure to be a hit with everyone who tries it. Whether you prefer a classic streusel topping or a crunchy almond topping, there's a recipe in this article that you'll love. So next time you're looking for a special breakfast or brunch recipe, give blueberry almond coffee cake a try. You won't be disappointed!
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