I am so glad the weekend is finally here! My children just finished the school year and are ready to relax a bit and have some summer fun! Although I am always excited to enjoy the great weather and move on to outdoor fun and activities with them, I was a little sad when the bus dropped them off on their last day. They have grown up so much this past year and I am so proud of all of their accomplishments. If you don’t have children in school yet, enjoy every single moment at home with them, because the time just goes by so fast.
How has your summer been going? Do you have a lot of activities planned with your family?
Since I haven’t spent a lot of time in the kitchen lately, I thought I would start the weekend off with a special treat this morning. My family loves Coffee Cake and it always goes great with our coffee in the morning and my kiddos love it with a glass of cold milk. Since I have had blueberries on my mind lately, I thought they would be a wonderful fruity addition to a moist breakfast cake.
This Blueberry & Almond Coffee Cake is really simple to make and only takes 20 minutes to bake! This moist, buttery, almond flavored cake is bursting with ripe, fresh blueberries and a delicate layer of sliced almonds in every bite. This cake wouldn’t be complete without the delicious almond glaze drizzled across the top of the sliced almonds. This recipe makes 2 coffee cakes, so you can enjoy one this weekend and have one ready to go in your freezer for a different day!
If you are looking for a last minute weekend breakfast or brunch idea and don’t want to spend a lot of time in your kitchen on a beautiful summer day, please give this recipe a try! I think you and your family will just love it!
Ingredients
- For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 tsp. almond extract
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced almonds
- For the Glaze:
- 1 cup confectioner's sugar
- 1/2 tsp. almond extract
- 1 1/2 tbsp. milk
Instructions
- Pre heat your oven to 350 degrees.
- Spray (2) 8 or 9 inch cake pans with non stick cooking spray and line with parchment paper if desired and set aside.
- In your Kitchen Aid Mixer, beat the butter and sugar together until fluffy.
- Add the egg and the almond extract and beat well.
- Sift the dry ingredients and alternate them with the sour cream, and mix until everything is well incorporated.
- By hand, gently add and fold in the fresh blueberries.
- Evenly add the batter to the 2 cake pans and spread.
- Sprinkle the sliced almonds on top of the 2 cakes and bake for 20-22 minutes or until a tooth pick inserted into the cake comes out clean.
- Remove from the oven, carefully take a knife and go around the edge of the cakes to make sure it isn't sticking to the sides of the pan and let the cakes rest in the pans for 15 minutes.
- When the cakes have cooled a bit you can remove them to a cooling rack to finish cooling.
- You may also leave them in the pan if you wish.
- After the cakes have cooled, combine the glaze ingredients and whisk together until smooth.
- Drizzle the glaze across the 2 cakes and let it dry.
- Slice and serve!
- Each cake serves 6 to 8.
- *If freezing, prepare as usual, and after the glaze is completely dry, store in a freezer friendly container or plastic bag.
*Linking up at:
Pint Sized Baker,Feeding Big,Inside BruCrew Life,Savvy Southern Style,Mom’s Test Kitchen ,Lori’s Culinary Creations,Best Blog Recipes,Buns In My Oven, Living Well Spending Less
I made this a couple days ago for my coworkers and it came out soooo delicious it was a big hit! I only had chopped pecans and I also added cinnamon to the dry ingredients! Very good! Will definitely keep making this! Thank you!
Hi Geney! I’m so glad everyone enjoyed it! The pecans sound delicious with this too, I’ll have to try that. 🙂 I hope you have a great weekend!
Just made this. It was fabulous. Family LOVED it. Thank you, thank you!
Hi Margaret! I’m so happy you & your family enjoyed this! Thanks so much for stopping by and letting me know! 🙂
Recipes that give you extra for the freezer are the best 🙂 I love the blueberry almond flavor combo, this looks yummy!
Sherri @ The Well Floured Kitchen recently posted…Orange Mango Lemonade Slushie
Thanks Sherri! I hope you have a chance to give it a try this summer:)