Description
Delicious Blueberry Almond Coffee Cake with a soft texture and crunchy streusel topping.
Ingredients
Scale
- 1/3 cup (40g) spelt flour, all-purpose flour can be substituted
- 2 tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 1 oz. (30g) butter, melted
- 2–3 tbsp. rolled oats
- 1 1/3 cups (170g) spelt flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. salt
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 5.3 oz. (150g) Greek yogurt, sour cream can be substituted
- 1 tsp. vanilla extract
- 1.8 oz. (50g) almonds, roughly chopped
- 7 oz. (200g) fresh blueberries
- 2–3 tbsp. sliced almonds
- 1/4 tsp. ground cardamom
- 1/4 tsp. salt
Instructions
- Mix the Batter: Start by creaming together softened butter and sugar until it is light and fluffy, which should take about three minutes. The mixture should look pale and airy. This step adds a wonderful texture that helps your cake rise beautifully. Just be careful not to overmix as it can make the cake dense.
- Add the Eggs: Incorporate eggs one at a time, mixing them in well after each addition. You will notice the batter becoming creamier and richer in color. This helps build the structure of the cake. Avoid skipping this step; all eggs must be mixed well or the cake might not rise evenly.
- Stir in Yogurt: Blend in the yogurt until smooth. This adds moisture, making the cake soft and tender. You will love how creamy the batter feels after this addition. If you see lumps, do not worry; just gently mix until combined, but do not overdo it!
- Add Blueberries & Almonds: Gently fold the blueberries and sliced almonds into the batter until they are barely incorporated. You will see colorful specks of blueberries throughout the mix. This keeps the berries intact and prevents them from breaking apart. Be careful not to stir too vigorously to avoid crushing the blueberries.
- Prepare the Topping: In a separate bowl, mix together the ingredients for the streusel topping until it resembles coarse crumbs. The texture should feel sandy between your fingers. This adds a lovely crunch that contrasts with the soft cake. Make sure not to overwork it; you do not want it turning into a paste.
- Assemble and Bake: Pour the cake batter into a greased baking pan and sprinkle the streusel topping evenly over the top. The batter should feel thick and fluffy as you spread it. This layer will create a beautiful crust; adjust the amount of topping if it looks overwhelming. Bake until golden brown and a toothpick comes out clean.
- Cool & Slice: Let the cake cool completely in the pan. You will want to enjoy that delicious aroma but resist the urge to cut it too soon. Cooling prevents crumbling when you slice it. If you are too eager, the cake might fall apart, so patience is key here!
Notes
- Storage Tips: Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Expert Tips: For a successful rise, ensure your baking powder is fresh and evenly distributed in the dry mix. If the cake feels dense, it may help to carefully measure ingredients and mix the batter gently to keep it light. When the streusel topping starts browning too quickly, cover it with foil to prevent burning while the cake keeps baking.
- Serving Suggestions: Serve with freshly brewed coffee or tea. Garnish with a dusting of powdered sugar before serving. Pair with whipped cream or vanilla ice cream for dessert.
- Recipe Variations: Add lemon zest for a citrusy twist. Substitute almonds with walnuts or pecans for a different flavor. Incorporate a layer of cream cheese in the batter for extra richness.
- Ingredient Notes: When selecting blueberries, you can use fresh or frozen interchangeably without compromising flavor. For a dairy-free option, coconut oil can be used as a substitute for butter. Ensure any substitutions align with preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg