Don’t let the title worry you, this recipe is pretty simple. Most of the ingredients are probably staples in your pantry and refrigerator.
PV and I made this coffee cake after we traveled one Saturday to pick blueberries at The Berry Patch. I highly recommend them if you have a desire to purchase blueberries. It was a jaunt for us but we didn’t mind. We were in the mood for a road trip and a free Saturday in June due to rain!
This will be one of those cakes we make again and again. Especially since we have 21.5 pounds of blueberries in the freezer! 🙂 Also because it includes almond flavor and I love that!
We hope you enjoy the recipe. It was supplied by another orchard that we stopped at on our way home. Pome on the Range. We picked up some absolutely awesome tasting peaches! They also gave us some advice on how to care for our peach trees we have here at home. So glad we stopped there too!
Decadent Blueberry Almond Coffee Cake Printable version
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 tsp. almond extract
1/2 cup milk
2 cups blueberries
1 egg white
3 tbls. sugar
1 cup sliced almonds
Preheat oven to 350 degrees and grease a 2 qt. glass baking dish (I used a 13×9 pan)
Sift flour, baking powder, salt and set aside. Beat butter and sugar until light and fluffy. Beat in eggs and almond extract. Add flour mixture and milk beating on low speed. Fold in the berries. Spread mixture in baking pan.
Prepare topping; lightly beat egg white and add sugar and almonds, stirring to coat. Spoon mixture over batter and spread evenly.
Bake 45-50 minutes. Cool and serve.
Thanks for stopping by!
Julie and PV