I’ve been searching for a great Blueberry Cake recipe, as of late. Would you believe me if I told you I’ve made 4 over the past few months that were all just…meh. Nothing great or spectacular at all. And then, I came acrossed this heavenly recipe on Pinterest and knew I had to give it a try. Ladies and gentlemen, you will be happy to know that it is a pure delight. The cake is moist and rich with a heavenly almond and butter flavor. It’s full of sweet, plump blueberries, layered with sliced almonds and drizzled with a silky glaze.
You could serve it for breakfast, or as a dessert…either would be fabulous.
It makes 2 (8 inch) round cakes and tastes even better the second day.
Hope some of you get a chance to try it!
Here’s the handy printable…
Ingredients
Instructions
Recipe slightly adapted from Cozy Country Living
6 comments
My husband, Mike, has just baked this recipe and given me a sample. It is deeelicious!!! Totally mouthwatering, moist and filled with lovely old fashioned honest to goodness flavour. Thank you.
So happy to hear it turned out well. Thanks for letting me know!
Best,
~Jamie
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This sounds delicious but I was wondering if you could bake it in a springform pan as just one cake as opposed to making two cakes, obviously baking time would be adjusted.
Suellen,
Thanks for your question. I haven’t ever tried this recipe in a springform pan. My thoughts are that it might be a bit difficult to make the cake stay together well. This particular recipes is quite light in texture. If you do try it let me know how it goes!
Best,
~Jamie
I just made this recipe, followed the recipe exactly as printed.
It took over an hour to solidify.
I took it out at 20 min insides were raw.
I did use frozen blueberries.???