Blueberry-Almond Coffee Cake

Today, let’s talk a little less backstory and a little more cake.

And you always know it’s gonna be good when cake is the first order of business.


That’s usually how I tend to feel around breakfast time: carby/fruity/sweet somethings are always the first order of business.  I grab my bowl of berries, my oatmeal, my toast, or sometimes, my coffee cake.  With something as fantastic as this coffee cake to start the morning, I know it’s going to be a great day.


Probably almost as great as my cat, Bean, thinks this blanket is.  He is simultaneously drooling, purring, and kneading it while greatly impeding my ability to type.  I guess that’s how you know something is truly awesome.


Anyway, even though I can’t physically purr over this recipe, I still think blueberry and almond are truly awesome flavors in this healthified coffee cake.  Not to mention the soft, fluffy, texture topped with warm, juicy, berries and buttery-sweet crumbles… it kinda makes you want to dive in with both hands and forget about the fork!

Not that I’m a barbarian or anything.

I just like blueberry coffee cake a little.


Blueberry-Almond Coffee Cake

P.S.  I served this coffee cake to my family over the weekend while they were visiting from out of town… and it didn’t last long enough to be photographed in slices.  Sorry.  But not too sorry.

  • ¾ c. all-purpose flour
  • ¾ c. whole wheat pastry flour
  • ¼ c. almond flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. brown sugar
  • 3 large eggs
  • 3 T. canola oil
  • 1 cup plain Greek yogurt (low fat)
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 2 c. fresh or frozen blueberries
  • Topping:
  • 4 T. cold butter, diced
  • ½ c. chopped, skinless almonds
  • 4 T. brown sugar

Preheat the oven to 350 degrees F.

Grease a 10” round springform pan (I used coconut oil, but a baking spray would work well, too) and set aside.

Combine flours through salt in a large bowl, using a whisk to aerate.  In a medium bowl, combine brown sugar through almond extract with a whisk until well blended.

Add wet ingredients to the dry and mix together with a rubber spatula until no more dry mix remains, but not over mixing. 

Fold in (carefully mix) about 2/3 of the blueberries into the batter.

Scoop the batter into the pan and spread evenly across the bottom.  Put the remaining 1/3 of the blueberries on top of the batter.

In a food processor, pulse butter, almonds, and sugar just enough to combine and chop up the almonds.

Crumble the topping evenly across the batter.  Pop the thing into the oven for about 40-42 minutes.  It may possibly take longer, but first ensure that the center has set and a toothpick comes out relatively clean.  If not, 5 minutes or so longer will do.

Cool a bit before serving, and you’ve got yourself a splendid brunch or dessert cake!