Moist Blueberry Almond Coffee Cake Recipe

Blueberry Almond Cake
:: Cook Me Food ::

This moist and fluffy almond blueberry coffee cake is loaded with fresh blueberries and topped with an amazing streusel almond crumble.

Cake:
• 1 ½ cup (188g) all-purpose flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 6 tbsp (84g) unsalted butter
• 2/3 cup (138g) white sugar
• 2 whole eggs (room temperature)
• 1 ½ tsp almond extract
• 2/3 cup (176g) thick sour cream
• 2 tbsp milk
• 2 cups (255g) blueberries

Streusel Topping:
• 3 tbsp (42g) unsalted butter (cold and grated)
• ¼ cup (50g) white sugar
• ¼ cup (31g) all-purpose flour
• ½ cup (58g) sliced almonds

Glaze: (optional but recommended)
• ½ cup (53g) powdered sugar
• 3 tsp milk
• 1/8 tsp almond extract

*Using a 9-inch baking pan in the video

:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of the cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

Happy baking!
Thanks for watching!