Blueberry Almond Coffee Cake

Serves 10


  • nonstick spray
  • 3/4 cup (1 1/2 sticks) butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup almond flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 2 cups frozen blueberries

for the streusel topping:

  • 3/4 cup toasted walnuts or pecans, chopped
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

  1. Preheat oven to 375 degrees. Spray a 9-inch springform pan with nonstick spray.
  2. Make the streusel by stirring nuts, brown sugar, cinnamon, and salt together in a small bowl.
  3. In the bowl of an electric mixer, beat butter and both sugars on medium-high until light and fluffy, about 4 minutes.
  4. Add eggs, one at a time, scraping down sides and bottom of bowl between additions. Add both extracts, and beat on high until mixture is very light yellow and increased in volume, for 5 minutes.
  5. To the bowl, add both flours, baking powder, cinnamon, and salt, and mix them together with a fork before turning mixer on lowest speed. Beat for just about 20 seconds until you can't see any more flour. Gently fold in 1 1/2 cups blueberries.
  6. Transfer half the batter to the prepared pan. Sprinkle half of the streusel all over the top, then top with the remainder of the batter. Add the remaining 1/2 cup blueberries, and the rest of streusel to the top of the cake, then pop into the middle rack of the oven.
  7. Bake until the cake is golden brown and the edges pull away from the sides of the pan slightly, about 45 minutes.
  8. Remove from the oven and let cool before releasing from the springform pan. Slice and serve with a dollop of whipped cream!