There’s nothing quite like a warm slice of blueberry coffee cake fresh out of the oven, especially when it’s filled with plump blueberries and topped with a crunchy almond streusel. The sweet nutty aroma wafts through your kitchen, making it hard to wait for the cake to cool!
This recipe solves crumbly coffee cake issues, uneven bake results, and dry slices by delivering a moist crumb, consistent texture, and easy almond-berry aroma.
Sometimes, it feels impossible to bake a cake that’s not dry or crumbly. I’ve faced that challenge more than a few times in my kitchen. Thankfully, this recipe uses Greek yogurt to keep the cake moist, solving that problem once and for all.
You’ll find the prep time is quick, taking just about 15 minutes, and then it bakes for 55 minutes. That means you can have this delicious treat ready in a little over an hour! Plus, it works beautifully with both fresh and frozen blueberries, so no fuss if you don’t have fresh on hand.
If you love baking but want a little twist, try these egg strata for your next brunch!
Why You Will Love This Recipe
- Moist Texture : Thanks to the Greek yogurt, this cake stays moist and soft, so every bite feels fresh and fluffy without being dry.
- Sweet and Tangy Flavor : The blend of sweet blueberries and a hint of tanginess from the yogurt creates a wonderful flavor that’s hard to beat.
- Convenience : Whether you’re using fresh or frozen blueberries, this recipe adapts easily, making it a simple choice for various occasions.
- Storage Friendly : You can keep it covered at room temperature for a few days or refrigerate it for up to a week, so it’s great for snacking.
Delicious Blueberry Almond Coffee Cake
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 cake 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Blueberry Almond Coffee Cake with a soft texture and crunchy streusel topping.
Ingredients
- 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
Find it online: https://bakeitwell.com/blueberry-coffee-cake
Recipe Tips
- 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, covering it with foil can prevent burning while the cake keeps baking.
- For a successful rise, ensuring your baking powder is fresh and well distributed in the dry mix can make a noticeable difference.
- If you’re cutting the cake, letting it cool thoroughly before slicing helps maintain its structure and prevents crumbling.
- For variety, mixing in chopped nuts to the batter can add great texture and a little extra crunch.
Serving Suggestions
Serve blueberry coffee cake with freshly brewed coffee or tea for a warm complement. A light dusting of powdered sugar enhances presentation and appeals to guests.
This cake easily pairs with whipped cream or vanilla ice cream to create a dessert experience. It works well at family gatherings, birthday celebrations, or lunchtime brunches.
Top each slice with a dollop of whipped cream for added richness. A drizzle of fruit sauce can also provide an additional burst of flavor.
Recipe variations
- You can use whole wheat flour instead of spelt flour for a heartier texture.
- Add 1 tbsp. of lemon zest alongside the ground cinnamon to brighten the flavors.
- Either walnuts or pecans can substitute for almonds, offering unique tastes and textures.
- If scaling, use 2 cups (240g) of spelt flour and double the butter for a larger batch.
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How to Store?
To keep your blueberry coffee cake fresh, follow these storage tips:
Room Temperature: Store the cake covered in an airtight container at room temperature for up to 3 days.
Refrigeration: For extended freshness, refrigerate in an airtight container for up to 1 week.
Freezing: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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