Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake

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.

Blueberry Almond Coffee Cake Pouring Shot

It makes 2 (8 inch) round cakes and tastes even better the second day.

Blueberry Almond Coffee Cake Jamie Cooks It Up

Hope some of you get a chance to try it!

Blueberry Almond Coffee Cake Single

Here’s the handy printable…

Blueberry Almond Coffee Cake

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 servings


Coffee Cake:
1/2 C butter, softened
1 C brown sugar, packed
1 egg
1 tsp almond extract
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 C sour cream
1 1/2 C blueberries, fresh or frozen
1/2 C sliced almonds
1 C powdered sugar
1/2 tsp almond extract
1 1/2 Tb milk
dash salt


1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl, place the softened butter and brown sugar. Cream them together until light and fluffy. Should take about 2 minutes
3. Add the egg and beat for an additional 1 minute. Scrape the sides of the bowl and add the almond extract. Mix just until combined.
4. In a separate bowl toss together the flour, baking soda, baking powder and salt.
5. Pour half of the dry ingredients into the creamed mixture and mix just until combined. Add half of the sour cream and mix just until combined. Repeat with the remaining dry ingredients and sour cream. Make sure not to over mix.
6. Gently fold in the blueberries.
7. Line 2 round 8 inch cake pans with parchment paper. Spray the paper and the sides of the pans generously with cooking spray.
8. Spread the batter evenly into both pans and sprinkle with the almonds.
9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the pans to rest on the counter for 5 minutes, then invert to a wire rack.
11. Whisk the glaze ingredients together in a small bowl and drizzle over the tops of the warm cakes.
Serve and enjoy!

Recipe slightly adapted from Cozy Country Living

Blueberry Almond Coffee Cake

Post a comment!


  1. 1
    August 2, 2016 at 3:18 am

    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.

    • 2
      August 3, 2016 at 4:48 pm

      So happy to hear it turned out well. Thanks for letting me know!

  2. 3
    May 6, 2017 at 9:15 am

    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.

    • 4
      May 8, 2017 at 11:59 am

      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!

  3. 5
    August 7, 2017 at 5:16 pm

    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.???

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