This Blueberry Almond Coffee Cake is the perfect treat for a cozy morning or a delightful afternoon pick-me-up. Bursting with juicy blueberries and topped with a crunchy streusel, this cake strikes the perfect balance between light and indulgent. The tender crumb, subtle almond flavor, and bursts of tart berries make every bite irresistible—whether you enjoy it with a steaming cup of coffee, a glass of milk, or all on its own.
What makes this coffee cake truly special is its combination of textures and flavors. The moist, buttery cake is studded with fresh blueberries that release their juices as they bake, creating little pockets of blueberry-filled sweetness in every bite. The streusel topping adds a delightful crunch, giving you that bakery-style finish at home. Whether you’re serving it for brunch, sharing it with friends, or treating yourself to a slice just because, this Blueberry Almond Coffee Cake is bound to become a new favorite. Plus, it’s easy to make and keeps beautifully, so you can savor it all week —if it lasts that long!
Ingredients
- Flour— 2 cups
- Baking Powder— 2 teaspoons
- Sour Cream— 3/4 cup
- 2 Eggs
- White Sugar— 1 cup
- Vegetable Oil— 1/2 cup
- Lemon Juice— 2 tablespoons
- Lemon Zest— 2 tablespoons
- Cornstarch— 1 tablespoon
- Ginger— 1 tablespoon
- Salt— 1/2 teaspoon
- Almond Extract— 1 teaspoon
- Vanilla Extract— 1 tablespoon
- Blueberries— 2 cups
Streusel Topping
- White Sugar— 1/2 cup
- Flour— 1/4 cup
- Melted Butter— 4 tablespoons
- Crushed Almond Pieces— 3/4 cup
What You’ll Need
- 3 Mixing Bowls
- Parchment Paper
- 8×8 Baking Pan
How to Make Blueberry Almond Coffee Cake
- First preheat oven to 350F (177C).
- In a mixing bowl, toss blueberries, lemon juice, lemon zest, and cornstarch then set aside.
- Now, to make the crumble topping. In a separate mixing bowl, combine combine flour, sugar, butter and almond pieces (stir until crumbly texture forms). Set the crumble topping aside in the fridge while we prepare the cake batter.
- In another mixing bowl combine eggs, sour cream, oil, vanilla and almond extracts. Then sift in the flour, baking powder, salt, and sugar, combine until smooth.
- Line the brownie pan with parchment paper then pour in the batter. Now top with the blueberry mixture, be sure include the juices that may have collected in the bowl. And finally top with streusel crumbles and stick it in the oven.
- Bake for 45-50 minutes then slice and enjoy.
I hope you enjoy this indulgent Blueberry Almond Coffee Cake recipe. Feel free to check out our other coffee cake recipes.