Can I use frozen blueberries in Blueberry Almond Coffee Cake?

Yes, frozen blueberries work very well in Blueberry Almond Coffee Cake. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding into the batter. Tossing frozen berries with a small amount of flour can also help distribute them evenly throughout the cake.

How do I store Blueberry Almond Coffee Cake?

Store Blueberry Almond Coffee Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Before serving, allow refrigerated slices to come to room temperature or warm them slightly for the best texture and flavor.

Can I make Blueberry Almond Coffee Cake ahead of time?

Absolutely. Blueberry Almond Coffee Cake is an excellent make-ahead recipe. You can bake it one day in advance and store it covered at room temperature. The flavors often deepen overnight, making it even more delicious the next day. It also freezes well for up to three months.

Best Blueberry Almond Coffee Cake Recipe

Description

This Blueberry Almond Coffee Cake is moist, buttery, and filled with juicy blueberries, finished with a crunchy almond streusel topping. Perfect for brunch, breakfast, or dessert, this easy homemade coffee cake delivers bakery-style flavor in every slice.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups fresh blueberries
1/4 cup milk
For the streusel topping:
1/3 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1/2 cup sliced almonds

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Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Add the dry ingredients alternately with the sour cream and milk, mixing just until combined.
Toss the blueberries with a tablespoon of flour if desired, then gently fold most of them into the batter.
Prepare the streusel by combining brown sugar, flour, cinnamon, melted butter, and sliced almonds until crumbly.
Spread the batter evenly into the prepared pan. Top with the remaining blueberries and sprinkle the streusel mixture over the top.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for at least 15 minutes before slicing and serving.

Notes

Use room-temperature ingredients for the best texture.
Do not overmix the batter to keep the cake tender.
Frozen blueberries can be used without thawing.
Toss blueberries with flour to help prevent sinking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
The cake can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 21g
Sodium: 220mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg