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Blueberry Almond Coffee Cake
- 1 cup all purpose flour
- ½ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 egg
- 2/3 cup buttermilk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup fresh or frozen* blueberries, divided
- ½ cup sliced almonds
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
In a large bowl, combine the flour, sugar, baking powder, salt & baking
soda. In another bowl, whisk the egg, buttermilk, butter, & extracts
until blended; stir into dry ingredients just until moistened.
Stir in 2/3 cup blueberries. Pour into a greased 8” square
baking dish. Top with remaining blueberries.
Combine the almonds, brown sugar, and cinnamon; sprinkle over the top.
Bake at 350 for 25 – 30 minutes or until toothpick inserted near
the center comes out clean. Cool on wire rack.
*If using frozen blueberries, do not thaw before adding to batter.
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